Agglomeration of soy protein isolate in a pulsed fluidized bed: Experimental study and process optimization
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference24 articles.
1. Microfluidization as a potential technique to modify surface properties of soy protein isolate;Shen;Food Res. Int.,2012
2. Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties;Tang;J. Food Eng.,2009
3. Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration;Dacanal;Powder Technol.,2010
4. Granulation time in fluidized bed granulators;Roy;Powder Technol.,2010
5. Nucleation, growth and breakage phenomena in agitated wet granulation processes: a review;Iveson;Powder Technol.,2001
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