This review summarizes some common methods for determining the wettability of powders,
especially the contact angle that a liquid would form on powders. The sessile drop, Wilhelmy …

Current trends in pharmaceutical wet granulation have been shifted from traditional
approach to systematic and modern approaches, enabling the production of highly …

The hydrocolloid pectin can interact with water in different forms. Water from the environment
can adsorb to commercial pectin powder during storage and transport. Pectin powder has to …

The green banana flour (GBF) from Musa cavendischii, variety “Nanicão”, can be used as a
functional ingredient due its high content of resistant starch (RS 2), in view of postprandial …

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its
chemical composition, molecular structure, and degree of hydration, the behavior of DF may …

The physical, microstructural, and rheological properties of agglomerated xanthan gum (XG)
powders prepared with water and different types of sugar binder (glucose, lactose, sucrose …

The research objective was to experimentally optimize the fluidized bed agglomeration
process of an agglomerated blackberry powder mixture (ABPM) using the response surface …

Galactomannans (GM), such as guar gum (GG) and locust bean gum (LBG), are extensively
used as a thickening agent in the food industry. In this work, the physical, rheological, and …

This work investigated the fluidized bed agglomeration of a plant protein powder blend
using an açaí pulp binder in order to improve the physical and handling properties. The …

Fluidised bed agglomeration of particles consists in spraying liquid drops (water or binder
solution) on the surface of particles, fluidised by hot air, in order to create sticky regions to …