Subject
Biochemistry,Food Science
Reference153 articles.
1. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method;Abdolnnaleki;Journal of Texture Studies,2020
2. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides;Ahmadi;LWT-Food Science and Technology,2019
3. Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels;Alavi;Food Hydrocolloids,2023
4. Electrohydrodynamic drying of foods: Principle, applications, and prospects;Anukiruthika;Jounals of Food Engineering,2021
5. Effect of various drying methods on the physicochemical characterizations, antioxidant activities and hypoglycemic activities of lychee (Litchi chinensis Sonn.) pulp polysaccharides;An;Internationan Journal of Biological Macromolecules,2022