Structural and functional analysis of a new co-processed tableting excipient for food compaction processes-Reference-Cited by-同舟云学术

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Structural and functional analysis of a new co-processed tableting excipient for food compaction processes

Published:2024-02 Issue: Volume:363 Page:111624
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rösemeier-Scheumann René^ORCID,Wagner Lars,Bobe Ulrich,Bozon Annabel,Kwade Arno,Finke Jan Henrik^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Elastic recovery and surface area changes in compacted powder systems;Armstrong;Indian J. Pharm. Pharmacol.,1972

2. Process for preparing a bouillon tablet;Bobe,2019

3. Process for preparing a salt-starch powder with binding properties;Bobe,2019

4. High-pressure diffraction studies of molecular organic solids. A personal view;Boldyreva;In: Acta Crystallogr., Sect. A: Found. Crystallogr.,2008

5. Pharmaceutical applications of native starch in conventional drug delivery;Builders;Starch Staerke,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prediction of mixture pelleting based on compression parameters;Journal of Food Engineering;2024-03

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