Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e47
Reference32 articles.
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2. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder;Atalar;Dry Technol,2019
3. Top-spray agglomeration process applications in food powders: A review of recent research advances;Atalar;Eur Food Sci Eng,2021
4. Milk powder agglomerate growth and properties in fluidized bed agglomeration;Barkouti;Dairy Sci Technol,2013
5. Rheological behavior of WPI dispersion as a function of pH and protein concentration;Bazinet;J Agric Food Chem,2004
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3. Effect of Fluidized Bed Agglomeration on Rheological and Physical Properties of Soy Protein-Enriched Milk Powder for Dietary Supplementation in Sarcopenia;Preventive Nutrition and Food Science;2022-12-31
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