Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach-Reference-Cited by-同舟云学术

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Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Published:2022-04-05 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kumar Gaurav¹^ORCID,Kumar Nitin¹^ORCID,Prabhakar Pramod K.²^ORCID,Kishore Anand¹

Affiliation:

1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India

2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2053061

Reference99 articles.

1. Aktas, R. N., and I. Tontul. 2021. Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice. doi: 10.1002/jsfa.10770.

2. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

3. Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

4. The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

5. Foams for pharmaceutical and cosmetic application

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3. Encapsulation of anthocyanin from butterfly pea flowers (Clitoria ternatea L.) extract using foam-mat drying;Food and Bioproducts Processing;2024-05

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