Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties
出版年份 2021 全文链接
标题
Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties
作者
关键词
Cellulose derivatives, Agglomeration, Physical property, Rheological property
出版物
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 181, Issue -, Pages 232-240
出版商
Elsevier BV
发表日期
2021-03-27
DOI
10.1016/j.ijbiomac.2021.03.142
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Particle agglomeration of gum mixture thickeners used for dysphagia diets
- (2020) Jeachun Park et al. JOURNAL OF FOOD ENGINEERING
- Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties
- (2019) Hyundo Lee et al. POWDER TECHNOLOGY
- Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration
- (2018) Bettina Bellocq et al. JOURNAL OF FOOD ENGINEERING
- Physical and rheological properties of xanthan gum agglomerated in fluidized bed: Effect of HPMC as a binder
- (2018) G.Y. Jeong et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders
- (2015) Junfu Ji et al. JOURNAL OF FOOD ENGINEERING
- Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration
- (2015) Lina M. Rayo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fluidised bed agglomeration of particles with different glass transition temperatures
- (2015) Carlos Avilés-Avilés et al. POWDER TECHNOLOGY
- Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets
- (2015) Hyun M. Cho et al. Journal of the Academy of Nutrition and Dietetics
- Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration
- (2012) Chan-Won Seo et al. DYSPHAGIA
- On the mechanism of dissolution of cellulose
- (2010) Björn Lindman et al. JOURNAL OF MOLECULAR LIQUIDS
- Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass
- (2009) Sudeep Ghosal et al. JOURNAL OF FOOD ENGINEERING
- Granulation time in fluidized bed granulators
- (2009) Papiya Roy et al. POWDER TECHNOLOGY
- Optimization of the jet steam instantizing process of commercial maltodextrins powders
- (2007) C.Y. Takeiti et al. JOURNAL OF FOOD ENGINEERING
- Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
- (2007) Nakarin Jinapong et al. JOURNAL OF FOOD ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search