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Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and

Jun-Hwan Oh1, Subin An1, Juneha Bak1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, 10326 Gyeonggi Korea.

Food Science and Biotechnology
|January 6, 2025
PubMed

Keywords:
Fluidized-bed agglomerationMilk protein–gum mixturePowder characteristicRheologySugar binder

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