Particle size characterization of an extra fine milled product

Characterization and modeling of a sub-micron milling process limited by agglomeration phenomena

Sub-micron grinding of a food product

Stability of particle suspensions after fine grinding

Study of the process of stirred ball milling of poorly water soluble organic products using factorial design

NanoGrinding of food products

Identification of the grinding mechanisms and their origin in a stirred ball mill using population balances

Modeling of a grinding process limited by reagglomeration phenomena in a strired media mill

Grinding of organic crystalline structures to the nano-size range