Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior

Caking of amorphous powders — Material aspects, modelling and applications

Markus Hartmann, Stefan Palzer · Powder Technology · 2010 · 131 citations

Natural Sciences, Materials Engineering, Materials Science +14

Deliquescence Lowering in Food Ingredient Mixtures

Adnan K. Salameh, Lisa J. Mauer, Lynne S. Taylor · Journal of Food Science · 2006 · 98 citations

Agriculture, Chemistry, Food Science +17

Numerical Solution of Diffusion Equations

Shu-Tung Chu and Andrew Hustrulid · Transactions of the ASAE · 1968 · 69 citations

Natural Sciences, Computational Engineering, Physics +14

Assessing the rate of solid-phase crystallization for lactose: The effect of the difference between material and glass-transition temperatures

T.A.G. Langrish · Food Research International · 2008 · 49 citations

Natural Sciences, Chemistry, Materials Science +14

Use of organic byproducts as binders in the roll compaction of caustic magnesia

Pablo García‐Triñanes, Martin Morgeneyer, Juan J. Giner‐Casares et al. · Powder Technology · 2012 · 13 citations

Engineering, Materials Engineering, Materials Science +6