Foam drying of aquafaba: Optimization with mixture design
- 27 December 2020
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 45 (3)
Abstract
No abstract availableKeywords
This publication has 42 references indexed in Scilit:
- Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorantFood Science and Biotechnology, 2012
- Optimization of Parameters for Microwave-Assisted Foam Mat Drying of Blackcurrant PulpDrying Technology, 2011
- Chickpea protein isolates obtained by wet extraction as emulsifying agentsJournal of the Science of Food and Agriculture, 2009
- Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support materialBrazilian Archives of Biology and Technology, 2009
- Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder PropertiesDrying Technology, 2008
- Foam-Mat Freeze Drying of Egg White—Mathematical Modeling Part II: Freeze Drying and ModelingDrying Technology, 2008
- Foam Mat Drying of Alphonso Mango PulpDrying Technology, 2007
- Drying of Foamed Biological Materials: Opportunities and ChallengesDrying Technology, 2006
- Spray‐Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of PowderJournal of Food Science, 2006
- Production and Properties of Spray‐dried Amaranthus Betacyanin PigmentsJournal of Food Science, 2000