Optimal Design of Crystallization Processes for the Recovery of a Slow-Nucleating Sugar with a Complex Chemical Equilibrium in Aqueous Solution: The Case of Lactose

Simone, E orcid.org/0000-0003-4000-2222, Tyler, AII, Kuah, D et al. (3 more authors) (2019) Optimal Design of Crystallization Processes for the Recovery of a Slow-Nucleating Sugar with a Complex Chemical Equilibrium in Aqueous Solution: The Case of Lactose. Organic Process Research & Development, 23 (2). pp. 220-233. ISSN 1083-6160

Abstract

Metadata

Authors/Creators:
Keywords: anomeric purity; antisolvent; crystallization; lactose; polymorphs
Dates:
  • Published: 15 February 2019
  • Accepted: 9 January 2019
  • Published (online): 9 January 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Physics and Astronomy (Leeds) > Soft Matter Physics (Leeds)
Funding Information:
FunderGrant number
Royal SocietyIE160962
EPSRCEP/R511717/1
Depositing User: Symplectic Publications
Date Deposited: 12 Mar 2019 14:22
Last Modified: 12 Mar 2019 14:22
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.oprd.8b00323

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