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Assistant Professor Fan Fanghui, Shenzhen University - Vibration spectral analysis in the transformation of amorphous lactose structure: water/temperature plasticization effect, crystal formation and molecular fluidity.

 Last Update: 2020-10-19
 Source: Internet
 Author: User

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Assistant Professor Fan Fanghui, Department of Food Science and Engineering, School of Chemistry and Environmental Engineering, Shenzhen University, published a research article entitled "Vibrational Spectra Analysis of Amorphous Lactose in Structure: Water/Technical, Crystal Formation, and Molecular Mobility" on September 22 in
Food Chemistry
(2019 IF:6.306).
of the first author of the
of the author of the communication.

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