Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration

Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration. Subsequently, changes in the characteristics of th...

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Detalles Bibliográficos
Autores principales: Lee, Donghyeon, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750080/
https://www.ncbi.nlm.nih.gov/pubmed/35010199
http://dx.doi.org/10.3390/foods11010073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750080/
https://www.ncbi.nlm.nih.gov/pubmed/35010199
http://dx.doi.org/10.3390/foods11010073

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