Principles of viscous sintering in amorphous powders: A critical review-Reference-Cited by-同舟云学术

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Principles of viscous sintering in amorphous powders: A critical review

Published:2017-09 Issue: Volume:125 Page:328-347
ISSN:0263-8762
Container-title:Chemical Engineering Research and Design
language:en
Short-container-title:Chemical Engineering Research and Design

Author:

Kamyabi Mohammadmahdi,Sotudeh-Gharebagh Rahmat,Zarghami Reza,Saleh Khashayar

Funder

Center for International Scientific Studies & Collaboration (CISSC)

French Embassy

Iran’s National Elites Foundation (INEF)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference165 articles.

1. Hydrodynamics of droplet coalescence;Aarts;Phys. Rev. Lett.,2005

2. Stickiness in foods: a review of mechanisms and test methods;Adhikari;Int. J. Food Prop.,2001

3. An overview of the role of capillary condensation in wet caking of powders;Afrassiabian;Chem. Eng. Res. Des.,2016

4. Caking phenomena in amorphous food powders;Aguilera;Trends Food Sci. Technol.,1995

5. Effect of water content on the glass transition and caking of fish protein hydrolyzates;Aguilera;Biotechnol. Prog.,1993

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