Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable

(2016) Alex López-Córdoba et al.   JOURNAL OF FOOD ENGINEERING

Compressed tablets based on mineral-functionalized starch and co-crystallized sucrose with natural antioxidants

(2015) Alex López-Córdoba et al.   JOURNAL OF FOOD ENGINEERING

Determining the Mechanism and Parameters of Hydrate Formation and Loss in Glucose

(2014) Sarah K. Scholl et al.   JOURNAL OF FOOD SCIENCE

Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage

(2013) Alex López-Córdoba et al.   JOURNAL OF FOOD ENGINEERING

Characterization of co-crystallized sucrose entrapped with cardamom oleoresin

(2012) Bikash R. Sardar et al.   JOURNAL OF FOOD ENGINEERING

Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients

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Characterization of the “hygroscopic” properties of active pharmaceutical ingredients

(2007) Ann W. Newman et al.   JOURNAL OF PHARMACEUTICAL SCIENCES