Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics
Xin Yi See, Marina Dupas-Langlet, Laurent Forny, Vincent Meunier, Weibiao Zhou
Topics & Concepts
MaltodextrinWater activityChemistryGlass transitionSorptionAmorphous solidFreeze-dryingChromatographyMaterials scienceChemical engineeringWater contentSpray dryingOrganic chemistryAdsorptionPolymerGeotechnical engineeringEngineeringMicroencapsulation and Drying ProcessesFood Drying and ModelingFreezing and Crystallization Processes