A study on the caking behaviour of binary mixtures of lactose due to solid-state crystallisation of the amorphous phase
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry
Reference50 articles.
1. Caking of lactose: a critical review;Carpin;Trends Food Sci. Technol.,2016
2. Glass transition and flowability/caking behaviour of maltodextrin DE 21;Descamps;J. Food Eng.,2013
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1. Investigating the Effect of Moisture Sorption on Various Grades of Lactose Powders and Tablets;2024
2. Prediction of the characteristic time of powder caking in storage and test conditions: Experimental and modeling study;Chemical Engineering Research and Design;2021-08
3. Numerical simulation of mechanical resistance of wet and dry powder cakes;Powder Technology;2020-06
4. Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior;Powder Technology;2020-03
5. Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties;Food Research International;2020-01
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