Stability of co‐crystals of caffeine with gallic acid in presence of coformers
Author:
Affiliation:
1. Department of Chemical EngineeringInstitute of Chemical Technology Mumbai Maharashtra India
2. Unilever R&D Bangalore Karnataka India
Funder
Unilever R&D, Bangalore, INDIA
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13066
Reference39 articles.
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2. X-Ray Crystallography and its Role in Understanding the Physicochemical Properties of Pharmaceutical Cocrystals
3. Coformer Replacement as an Indicator for Thermodynamic Instability of Cocrystals: Competitive Transformation of Caffeine:Dicarboxylic Acid
4. Solubility of oxalic, malonic, succinic, adipic, maleic, malic, citric, and tartaric acids in water from 278.15 to 338.15 K
5. The morphology of black tea cream;Bee R. D.;Food Structure,1987
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