Amorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions

dc.contributor.author	Arioglu-Tuncil, Seda
dc.contributor.author	Voelker, Adrienne L.
dc.contributor.author	Taylor, Lynne S.
dc.contributor.author	Mauer, Lisa J.
dc.date.accessioned	2021-12-16T09:06:47Z
dc.date.available	2021-12-16T09:06:47Z
dc.date.issued	2020
dc.identifier.uri	https://doi.org/10.3390/ijms21165935
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9944
dc.description.abstract	Thiamine is an essential micronutrient, but delivery of the vitamin in supplements or foods is challenging because it is unstable under heat, alkaline pH, and processing/storage conditions. Although distributed as a crystalline ingredient, thiamine chlori
dc.description.sponsorship	USDAUnited States Department of Agriculture (USDA) [2016-67017-24592]; Ministry of National Education, Republic of TurkeyMinistry of National Education - Turkey
dc.language.iso	English
dc.publisher	Mdpı
dc.rights	Green Published, gold
dc.source	Internatıonal Journal Of Molecular Scıences
dc.title	Amorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions
dc.type	Article
dc.identifier.issue	16
dc.identifier.doi	10.3390/ijms21165935
dc.identifier.wos	WOS:000565158000001
dc.identifier.volume	21

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