2023
DOI: 10.1016/j.foodchem.2022.134550
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Improving calcium citrate food functions through spherulitic growth in reactive crystallization and a mechanism study

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Cited by 13 publications
(18 citation statements)
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“…66 However, excessively high stirring rates can damage the spherulitic structure due to the intense shear forces involved. 64,66,109 3.2. Technologies for Multicomponent Spheres.…”
Section: Effects Of Temperaturementioning
confidence: 99%
See 1 more Smart Citation
“…66 However, excessively high stirring rates can damage the spherulitic structure due to the intense shear forces involved. 64,66,109 3.2. Technologies for Multicomponent Spheres.…”
Section: Effects Of Temperaturementioning
confidence: 99%
“…It is reported that stirring is beneficial to the formation of spherulite by accelerating secondary nucleation and enhancing the non-crystallographic branching frequency of crystals. , Stirring also facilitates solute diffusion, leading to relatively higher supersaturation near the interface, which promotes branching . However, excessively high stirring rates can damage the spherulitic structure due to the intense shear forces involved. ,, …”
Section: Spherical Crystallization Technologies For Drugsmentioning
confidence: 99%
“…The filtration properties of the crystal samples were evaluated by a procedure reported previously . Briefly, the procedure involved weighing 5 g of solid products and adding them to 200 g of water, which was then filtered under a pressure of −0.025 MPa by using a vacuum pump.…”
Section: Experimental Sectionmentioning
confidence: 99%
“…The filtration properties of the crystal samples were evaluated by a procedure reported previously. 28 Briefly, the procedure involved weighing 5 g of solid products and adding them to 200 g of water, which was then filtered under a pressure of −0.025 MPa by using a vacuum pump. Filtration time was recorded using a timer, and the measurement of each crystal sample was performed in triplicate with an average value and standard deviations reported.…”
Section: Thermogravimetric Analysis (Tga)mentioning
confidence: 99%
“…In addition, they successfully manipulated the crystal aspect ratio by adjusting solvent content, accomplishing the production of large crystals that had never been achieved through single-phase crystallization methods . Moreover, oiling-out crystallization holds potential for creating spherulites that exhibit favorable characteristics, such as excellent flowability and compressibility (pharmaceuticals), anticaking properties and functional effectiveness (food), outstanding packability and stability (fertilizers), as well as enhanced mechanical properties and safety (explosives). , Veesler et al. capitalized on the nucleation of droplets to introduce a spherical crystallization method, which paved the way for further studies on the optimization of the oiling-out process .…”
Section: Introductionmentioning
confidence: 99%