Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior
Author:
Funder
European Regional Development Fund
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference17 articles.
1. Caking of lactose: a critical review;Carpin;Trends Food Sci. Technol.,2016
2. Assessing the rate of solid-phase crystallization for lactose: the effect of the difference between material and glass-transition temperatures;Langrish;Food Res. Int.,2008
3. Solid and liquid states of lactose;Roos,2009
4. Phase Transitions in Foods;Roos,2016
5. Deliquescence lowering in food ingredient mixtures;Salameh;J. Food Sci.,2006
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