Particle crystallization during spray drying in humid air
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Caking phenomena in amorphous food powders;Aguilera;Trends in Food Science and Technology,1995
2. Crystallization of spray-dried lactose/protein mixtures in humid air;Barham;Journal of Crystal Growth,2006
3. Evolution of phases and habit during the crystallization of freeze-dried lactose/salt mixtures in humid air;Barham;Crystal Growth and Design,2006
4. Calorimetric measurement of the heat of desorption of water vapor from amorphous and crystalline lactose;Berlin;Thermochimica Acta,1971
5. The use of isothermal microcalorimetry in the study of changes in crystallinity induced during the processing of powders;Briggner;International Journal of Pharmaceutics,1994
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