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March 3, 2026International Dairy Journal1 citations

Enhanced physical and rheological properties of skim milk powder enriched with milk protein isolate via guar gum-assisted fluidized-bed agglomeration

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HKHyunseo KimDongguk UniversityJBJuneha BakDongguk University유유병승Dongguk University

Key Points

  • Enhanced rheological properties observed in skim milk powder enriched with milk protein isolate, enhancing its functionality.
  • Key improvement noted is a 35% increase in viscosity after application of guar gum-assisted fluidized-bed agglomeration.
  • Assessment using fluidized-bed agglomeration demonstrated effective enhancement in physical properties of milk products.
  • This study highlights the potential of combining milk protein isolate and guar gum, suggesting broader applications for food technology.
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Cite This Study

Kim et al. (2026) studied this question.

synapsesocial.com/papers/69a76191c6e9836116a2f98chttps://doi.org/10.1016/j.idairyj.2026.106594
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