In Situ Measurement of Particle Size during the Crystallization of l-Glutamic Acid under Two Polymorphic Forms: Influence of Crystal Habit on Ultrasonic Attenuation Measurements-Reference-Cited by-同舟云学术

In Situ Measurement of Particle Size during the Crystallization of l-Glutamic Acid under Two Polymorphic Forms: Influence of Crystal Habit on Ultrasonic Attenuation Measurements

Published:2002-04-04 Issue:3 Volume:2 Page:227-234
ISSN:1528-7483
Container-title:Crystal Growth & Design
language:en
Short-container-title:Crystal Growth & Design

Author:

Mougin Patricia¹,Wilkinson Derek¹,Roberts Kevin J.²

Affiliation:

1. Centre for Molecular and Interface Engineering, Department of Mechanical and Chemical Engineering, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, United Kingdom

2. Institute for Particle Science and Engineering, Department of Chemical Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cg0155752

Reference11 articles.

1. Ultrasonic characterisation of emulsions and suspensions

2. The Absorption of Sound in Suspensions and Emulsions. I. Water Fog in Air

3. Attenuation of Sound in Suspensions and Emulsions: Theory and Experiments

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Particle analysis based on light extinction method illuminated by a divergent beam;Powder Technology;2024-04

2. A review of ultrasonic sensing and machine learning methods to monitor industrial processes;Ultrasonics;2022-08

3. Analysis of focused indirect ultrasound via high-speed spatially localized pressure sensing and its consequences on nucleation;Chemical Engineering and Processing: Process Intensification;2017-07

4. Acoustic spectroscopy for evaluating dimensions of cylindrical carbon nano-objects in colloidal systems;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2017-05

5. Applications of ultrasonics in food science - novel control of fat crystallization and structuring;Current Opinion in Colloid & Interface Science;2017-03