Crystallization in Lactose Refining-A Review

Antisolvent crystallisation is a potential technique to prepare engineered lactose with promising aerosolisation properties: Effect of saturation degree

(2012) Waseem Kaialy et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Determination of the dynamic metastable limit for α-lactose monohydrate crystallization

(2011) Shin Yee Wong et al.   INTERNATIONAL DAIRY JOURNAL

Modeling the Crystallization Kinetic Rates of Lactose via Artificial Neural Network

(2010) Shin Yee Wong et al.   CRYSTAL GROWTH & DESIGN

Lactose particle engineering: Influence of ultrasound and anti-solvent on crystal habit and particle size

(2010) E. Kougoulos et al.   JOURNAL OF CRYSTAL GROWTH

Application of nanofiltration models for the prediction of lactose retention using three modes of operation

(2010) B. Cuartas-Uribe et al.   JOURNAL OF FOOD ENGINEERING

Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

(2009) Gwénolé Gernigon et al.   Dairy Science & Technology

Effect of composition on moisture sorption of delactosed permeate

(2009) Baomin Liang et al.   INTERNATIONAL DAIRY JOURNAL

Nucleation of Alpha lactose monohydrate induced using flow through a venturi orifice

(2009) J.S McLeod et al.   JOURNAL OF CRYSTAL GROWTH

Effect of protein on sorption characteristics of delactosed permeate

(2009) Rajesh K. Bund et al.   JOURNAL OF FOOD ENGINEERING

Mechanism of aggregation and intergrowth of crystals during bulk crystallization from solutions

(2008) O. D. Linnikov   CRYSTAL RESEARCH AND TECHNOLOGY

Lactose: Crystallization, hydrolysis and value-added derivatives

(2008) Michael G. Gänzle et al.   INTERNATIONAL DAIRY JOURNAL