The role of acidity in crystallization of lactose and templating approach for highly-porous lactose production-Reference-Cited by-同舟云学术

The role of acidity in crystallization of lactose and templating approach for highly-porous lactose production

Published:2015-11 Issue: Volume:164 Page:1-9
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Saffari Morteza,Ebrahimi Amirali,Langrish Timothy

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling;Adhikari;J. Food Eng.,2004

2. Chemistry: Principles, Patterns, and Applications;Averill,2007

3. Bhandari, B., 2008. Crystallisation of Amorphous Lactose in the Presence Lactic Acid Factors Affecting Crystallization of Amorphous Solids. In: Paper presented at the International Union of Food Science & Technology, Shanghai, China.

4. Problems Associated With Spray Drying Of Sugar-Rich Foods

5. Implication of glass transition for the drying and stability of dried foods;Bhandari;J. Food Eng.,1999

Cited by 14 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. Uniform lactose microspheres with high crystallinity fabricated by micro-fluidic spray drying technology combined with post-treatment process;Powder Technology;2021-11

2. A new crystalline form of αβ-D-lactose prepared by oven drying a concentrated aqueous solution of D-lactose;Acta Crystallographica Section C Structural Chemistry;2019-06-13

3. Role of templating agents in the spray drying and postcrystallization of lactose for the production of highly porous powders;Drying Technology;2018-03-14

4. Spray drying assisted synthesis of porous carbons from whey powders for capacitive energy storage;Energy;2018-03

5. Preparation of core-shell microspheres of lactose with flower-like morphology and tailored porosity;Powder Technology;2018-02