Quantitative analysis of wet kneading states by a novel compression test-Reference-Cited by-同舟云学术

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Quantitative analysis of wet kneading states by a novel compression test

Published:2024-02 Issue:2 Volume:35 Page:104336
ISSN:0921-8831
Container-title:Advanced Powder Technology
language:en
Short-container-title:Advanced Powder Technology

Author:

Matsumoto Jonosuke,Ohsaki Shuji^ORCID,Nakamura Hideya^ORCID,Watano Satoru

Publisher

Elsevier BV

Reference36 articles.

1. The kneading process: a systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies;Cappelli;Trends Food Sci. Technol.,2020

2. Twin screw granulation - a literature review;Seem;Powder Technol.,2015

3. Continuous twin screw granulation – an advanced alternative granulation technology for use in the pharmaceutical industry;Bandari;Int. J. Pharm.,2020

4. Mixing and transport during pharmaceutical twin-screw wet granulation: Experimental analysis via chemical imaging;Kumar;Eur. J. Pharm. Biopharm.,2014

5. Development of a process map: a step towards a regime map for steady-state high shear wet twin screw granulation;Kumar;Powder Technol.,2016

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