Influence of a lipid phase on steam jet agglomeration of maltodextrin powders

Powder Technology

Volumn 185, Issue 3, 2008, Pages 258-266

  Martins, P C ^a   Kieckbusch, T G ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Agglomeration; Cohesion; Maltodextrin; Mechanism; Oil phase

Indexed keywords

AGGLOMERATION; DISPERSIONS; GRANULATION; LIPIDS; SCANNING ELECTRON MICROSCOPY; VEGETABLE OILS;

COHESION; MALTODEXTRIN; OIL PHASE; PLASTICIZATION;

FOOD PRODUCTS;

LIPID; MALTODEXTRIN; PALM OIL; TRIOLEIN; TRISTEARIN; WATER;

AGGLOMERATION; DISPERSIONS; FOOD PRODUCTS; GRANULATION; LIPIDS; SCANNING ELECTRON MICROSCOPY; VEGETABLE OILS;

ARTICLE; DEGRADATION; FLOW; MECHANICS; PARTICLE SIZE; PLASTICITY; POWDER; SCANNING ELECTRON MICROSCOPE; SURFACE PROPERTY;

EID: 44449170344     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2007.10.022     Document Type: Article

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