Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions-Reference-Cited by-同舟云学术

Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions

Published:2021-11 Issue: Volume:308 Page:110691
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kubbutat Peter^ORCID,Kulozik Ulrich^ORCID,Dombrowski Jannika

Funder

Forschungskreis der Ernährungsindustrie e V

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. Structure-function-process relationship for microwave vacuum drying of lactic acid bacteria in aerated matrices;Ambros;Food Bioprocess Technol.,2019

4. The concept of microwave foam drying under vacuum: a gentle preservation method for sensitive biological material;Ambros;J. Food Sci.,2019

5. The dielectric constant of water and debye‐hückel limiting law slopes;Archer;J. Phys. Chem. Ref. Data,1990

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