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

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.