The effect of glass transition on the desired and undesired agglomeration of amorphous food powders

By Stefan Palzer. 2005

217 citations recorded by the source corpus.

Subfields: Computational Mechanics, Food Science

View Paper: https://www.semanticscholar.org/paper/cb74bc689800e2541588905b3d813aec6ed12e73

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Computational Mechanics

1. G. Calvert
2. F. Namvar
3. J. Cleaver
4. M. Ghasemi
5. M. Ghadiri
6. M. Nourouzi
7. U. Zafar
8. W. Daud

In Food Science

1. G. Calvert
2. F. Namvar
3. J. Cleaver
4. M. Ghasemi
5. M. Ghadiri
6. M. Nourouzi
7. U. Zafar
8. W. Daud

Citations in the corpus

• A review of bulk powder caking (2017, methodology): “8) was shown to give a good agreement with experimental data for the time required for caking [33].”
• Spray drying: An overview on wall deposition, process and modeling (2015, background): “The premise of this model is based on the viscoelastic property of the amorphous particles often encountered in spray drying (Palzer, 2005).”