Items where authors include "Farshchi, A"

Article

Mehrabi, M, Gardy, J, Talebi, FA et al. (3 more authors) (2023) An investigation of the effect of powder flowability on the powder spreading in additive manufacturing. Powder Technology, 413. 117997. ISSN 0032-5910

Farshchi, A, Hassanpour, A orcid.org/0000-0002-7756-1506, Tantawy, H et al. (1 more author) (2022) Effect of matrix composition on the flowability of spray-dried detergent powders. Advanced Powder Technology, 33 (3). 103433. ISSN 0921-8831

Farshchi, A, Sadeghpour, A orcid.org/0000-0002-0475-7858, Rappolt, M orcid.org/0000-0001-9942-3035 et al. (5 more authors) (2021) Liquid crystalline phases of linear alkylbenzene sulphonate in spray-dried detergent powders studied by small-angle X-ray scattering, TEM, and ATR-IR spectroscopy. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 614. 126130. ISSN 0927-7757

Barjat, H, Checkley, S, Chitu, T et al. (11 more authors) (2021) Demonstration of the Feasibility of Predicting the Flow of Pharmaceutically Relevant Powders from Particle and Bulk Physical Properties. Journal of Pharmaceutical Innovation, 16 (1). pp. 181-196. ISSN 1872-5120

Mu, M, Farshchi, A, Holmes, M orcid.org/0000-0002-6819-1048 et al. (2 more authors) (2019) Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch. Food Hydrocolloids, 95. pp. 62-75. ISSN 0268-005X

Farshchi, A, Bayly, A and Bayly, AE orcid.org/0000-0001-6354-9015 (2019) The structure of spray-dried detergent powders. Powder Technology, 355. pp. 738-754. ISSN 0032-5910

Farshchi, A, Hassanpour, A orcid.org/0000-0002-7756-1506, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (1 more author) (2019) Evolution of surface micro-structure and moisture sorption characteristics of spray-dried detergent powders. Journal of Colloid and Interface Science, 551. pp. 283-296. ISSN 0001-8686

Ettelaie, R, Holmes, M, Chen, J et al. (1 more author) (2016) Steric Stabilising Properties of Hydrophobically Modified Starch: Amylose vs. Amylopectin. Food Hydrocolloids, 58. pp. 364-377. ISSN 0268-005X

Farshchi, A, Ettelaie, R and Holmes, MJ (2013) Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions. Food Hydrocolloids, 32 (2). 402 - 411. ISSN 0268-005X