Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Effect of temperature and pH on the crystallization of insulin with carbon dioxide...
Modification, control and stabilization of the crystallization and polymorphic beh...
Evaluation of the crystallization and polymorphism of cocoa butter through the add...
CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM OF LIPIDIC SYSTEMS CONTAINING TRIGLYCER...
Crystallization kinetics of non-stoichiometric glass-forming compositions