| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277424 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Hygroscopicity of chitosan does not enhance solid-phase lactose crystallization during spray drying. ⺠Chitosan delays moisture-induced crystallization of lactose even in highly humid conditions. ⺠High glass-transition temperature and complex structure may be the reasons for these effects.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mona Edrisi Sormoli, Md Imtiaz Ul Islam, T.A.G. Langrish,