Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties
Author:
Funder
Ministry of Science and ICT, South Korea
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference24 articles.
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3. Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed;Hirata;Powder Technol.,2013
4. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing;Taniguchi;J. Appl. Physiol.,2008
5. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets;Cho;J. Acad. Nutr. Diet.,2015
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