Simple Adhesion Model between Different Kinds of Particles for Representing the Mixing Behavior of Different Food Powders-Reference-Cited by-同舟云学术

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Simple Adhesion Model between Different Kinds of Particles for Representing the Mixing Behavior of Different Food Powders

Published:2021-07-10 Issue:7 Volume:58 Page:354-366
ISSN:0386-6157
Container-title:Journal of the Society of Powder Technology, Japan
language:en
Short-container-title:Funtai Kogakkaishi

Author:

Kawamura Jumpei¹,Kushimoto Kizuku²,Ishihara Shingo²,Kano Junya²

Affiliation:

1. NIPPN Corporation

2. Institute of Multidisciplinary Research for Advanced Materials, Tohoku University

Publisher

The Society of Powder Technology, Japan

Subject

Filtration and Separation,Fluid Flow and Transfer Processes,Process Chemistry and Technology,Catalysis

Link

https://www.jstage.jst.go.jp/article/sptj/58/7/58_58.354/_pdf

Reference33 articles.

1. [1] S. S. G. Novaes, F. B. H. Dantas, I. D. Alvim, O. Miguel, F. Z. Vissotto, V. Alves, Experimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powder, Food Sci. Technol. 102 (2019) 372–378.

2. [2] P. Shenoy, M. Viauc, K. Tammel, Effect of powder densities, particle size shape on mixture quality of binary food powder mixtures, Powder Technol., Jpn. 272 (2015) 165–172.

3. [3] T. Yano, I. Kanise, Y. Hatano, S. Kurahasi, Mixing of powders in several types of mixers, Kagaku kogaku ronbunshu 21 (1957) 420–425.

4. [4] R. Wongsagonsup, T. Pujchakarn, S. Jitrakbumrung, W. Chaiwat, A. Fuongfuchat, S. Varavinit, S. Dangtip, M. Suphantharika, Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product, Carbohydr. Polym. 101 (2014) 656–665.

5. [5] Z. Fu, L. Wang, D. Li, Y. Zhou, B. Adhikari, The effect of partial gelatinization of corn starch on its retrogradation, Carbohydr. Polym. 97 (2013) 512–517.

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