Cocrystallization: A tool to modulate physicochemical and biological properties of food-relevant polyphenols-Reference-Cited by-同舟云学术

Cocrystallization: A tool to modulate physicochemical and biological properties of food-relevant polyphenols

Published:2021-04 Issue: Volume:110 Page:13-27
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Dias Jônatas Lopes^ORCID,Lanza Marcelo,Ferreira Sandra R.S.^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

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3. Microwave assisted slurry conversion crystallization for manufacturing of new co-crystals of sulfamethazine and sulfamerazine;Ahuja;CrystEngComm,2020

4. Solution and calorimetric thermodynamic study of a new 1: 1 sulfamethazine–3-methylsalicylic acid co-crystal;Ahuja;CrystEngComm,2020

5. Theophylline cocrystals prepared by spray drying: Physicochemical properties and aerosolization performance;Alhalaweh;AAPS PharmSciTech,2013

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