Evolution of Phases and Habit during the Crystallization of Freeze-Dried Lactose/Salt Mixtures in Humid Air-Reference-Cited by-同舟云学术

Evolution of Phases and Habit during the Crystallization of Freeze-Dried Lactose/Salt Mixtures in Humid Air

Published:2006-06-29 Issue:8 Volume:6 Page:1975-1982
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Barham A. Shawqi¹,Omar A. M. Elmonsef¹,Roos Yrjö H.¹,Hodnett B. K.¹

Affiliation:

1. Materials and Surface Science Institute and the Department of Chemical and Environmental Sciences, University of Limerick, Limerick, Ireland, and Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg060214d

Reference36 articles.

1. The use of gravimetry for the study of the effect of additives on the moisture-induced recrystallisation of amorphous lactose

2. Influence of supersaturation and structurally related additives on the crystal growth of α-lactose monohydrate

3. The influence of additives on the recrystallisation of amorphous spray dried lactose

4. Implication of glass transition for the drying and stability of dried foods

5. Quantitative determination of crystallinity of alpha-lactose monohydrate by Near Infrared Spectroscopy (NIRS)

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