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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書誌詳細

出版年:	Foods
主要な著者:	Donghyeon Lee, Byoungseung Yoo
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-12-01
主題:	fluidized-bed agglomeration FTIR spectrophotometry crystallinity determination dispersion behavior particle size
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/1/73