Figures & data
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Fig. 1. An illustration of molecular arrangement in crystalline, amorphous and mixed structural powders (Adapted from Bhandari and RoosCitation19)).
![Fig. 1. An illustration of molecular arrangement in crystalline, amorphous and mixed structural powders (Adapted from Bhandari and RoosCitation19)).](/cms/asset/4b6d5425-7f51-400e-8032-d718a814d3c9/tbbb_a_1274643_f0001_oc.gif)
Table 1. Differences about structure and properties of amorphous and crystalline food powders.
Fig. 3. XRD (a) and SEM (b) of amorphous and crystalline α-cyclodextrin powders (adapted from Ho et al.Citation16)).
![Fig. 3. XRD (a) and SEM (b) of amorphous and crystalline α-cyclodextrin powders (adapted from Ho et al.Citation16)).](/cms/asset/ecb3b0a0-1c8f-445c-a212-fdad86d734ef/tbbb_a_1274643_f0003_b.gif)
Fig. 4. Typical curves of conventional DSC for amorphous and crystalline powders scanned with open and closed pans.
![Fig. 4. Typical curves of conventional DSC for amorphous and crystalline powders scanned with open and closed pans.](/cms/asset/a488ad11-9c49-41b8-9935-da3088d82e9d/tbbb_a_1274643_f0004_oc.gif)
Fig. 5. Typical water adsorption isotherm of amorphous and crystalline powders determined by the gravimetric vapor sorption; (*) aw = RH/100 as the stored powders achieve a moisture equilibrium with surrounding environment.
![Fig. 5. Typical water adsorption isotherm of amorphous and crystalline powders determined by the gravimetric vapor sorption; (*) aw = RH/100 as the stored powders achieve a moisture equilibrium with surrounding environment.](/cms/asset/1f5def5a-4a89-4cbd-90ed-f1d64daa0b9a/tbbb_a_1274643_f0005_oc.gif)
Table 2. A comparison on static and dynamic water adsorption techniques.
Fig. 6. The electromagnetic radiation region applied in various spectroscopic techniques (Adapted from TadayCitation125).
![Fig. 6. The electromagnetic radiation region applied in various spectroscopic techniques (Adapted from TadayCitation125).](/cms/asset/817588b5-679f-41c7-8fd2-1fef97d54ddf/tbbb_a_1274643_f0006_oc.gif)
Fig. 7. Differences between amorphous and crystalline powder under various analytical techniques: (a) 13C NMR of amorphous and crystalline α-CD powders (adapted from Ho et al. Citation16)); (b) Raman spectroscopy of amorphous and crystalline lactose powders (adapted from Murphy et al. Citation146); (c) FTIR spectra of amorphous and crystalline sucrose (adapted from Mathlouthi and CholliCitation160); and (d) Absorption coefficient (0.5–4 THz) of amorphous and crystalline glucose (Adapted from Walther et al. Citation168)).
![Fig. 7. Differences between amorphous and crystalline powder under various analytical techniques: (a) 13C NMR of amorphous and crystalline α-CD powders (adapted from Ho et al. Citation16)); (b) Raman spectroscopy of amorphous and crystalline lactose powders (adapted from Murphy et al. Citation146); (c) FTIR spectra of amorphous and crystalline sucrose (adapted from Mathlouthi and CholliCitation160); and (d) Absorption coefficient (0.5–4 THz) of amorphous and crystalline glucose (Adapted from Walther et al. Citation168)).](/cms/asset/8f6068ee-f390-4754-b7d6-34d5e002c255/tbbb_a_1274643_f0007_b.gif)