Improving Process Yield by Adding WPI to Lactose During Crystallization and Spray Drying Under High-Humidity Conditions
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2012.737396
Reference40 articles.
1. Characteristics and Significance of the Amorphous State in Pharmaceutical Systems
2. Problems Associated With Spray Drying Of Sugar-Rich Foods
3. The Effect of Spray-Drying Feed Temperature and Subsequent Crystallization Conditions on the Physical Form of Lactose
4. The Effect of Operating and Formulation Variables on the Morphology of Spray-Dried Protein Particles
5. Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
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