Inhibitory effects of additives and heat treatment on the crystallization of freeze-dried sugar-Reference-Cited by-同舟云学术

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Inhibitory effects of additives and heat treatment on the crystallization of freeze-dried sugar

Published:2015-06 Issue: Volume:155 Page:37-44
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kinugawa Kohshi,Kinuhata Mitsunori,Kagotani Ryo,Imanaka Hiroyuki,Ishida Naoyuki,Kitamatsu Mizuki,Nakanishi Kazuhiro,Imamura Koreyoshi

Funder

Grant-in-Aids for Science Research

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Optimization of storage stability of lyophilized actin using combinations of disaccharides and dextran;Allison;J. Pharm. Sci.,2000

2. Kinetics of phase change. I. General theory;Avrami;J. Chem. Phys.,1939

3. Kinetics of phase change. II: transformation-time relations for random distribution of nuclei;Avrami;J. Chem. Phys.,1940

4. Kinetics of phase change. III. Granulation, phase change, and microstructure;Avrami;J. Chem. Phys.,1941

5. Role of mechanical stress in crystallization and relaxation behavior of amorphous indomethacin;Bhugra;J. Pharm. Sci.,2008

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