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Formation of casein-based triglyceride amorphous solid dispersions
Megha U. Vyas,
Federico M. Harte
Food Science
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peer-review
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Keyphrases
Triglycerides
100%
Casein
100%
Amorphous Solid Dispersion
100%
X Ray Diffraction
28%
Differential Scanning Calorimetry
28%
Freeze-drying
28%
Food Systems
28%
Ethanol-water
28%
Hydrophobic Drugs
28%
Turbidity
14%
Crystallization
14%
Crystallinity
14%
Polymer Matrix
14%
Solid Polymers
14%
Non-crystalline Materials
14%
Melting Behavior
14%
Aqueous Ethanol
14%
Micellar Casein
14%
Crystalline State
14%
Vacuum Concentration
14%
Solvent Removal
14%
Pharmacology, Toxicology and Pharmaceutical Science
Triacylglycerol
100%
Casein
100%
Tristearin
85%
Differential Scanning Calorimetry
28%
Crystallization
14%
Polymer
14%
Turbidity
14%
Food Science
Stearin
71%