Foam drying of aquafaba: Optimization with mixture design-Reference-Cited by-同舟云学术

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Foam drying of aquafaba: Optimization with mixture design

Published:2021-01-13 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Aslan Mine¹^ORCID,Ertaş Nilgün¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15185

Reference50 articles.

1. Physical properties of powdered pineapple (Ananas comosus) juice––effect of malt dextrin concentration and atomization speed

2. Evaluation of physicochemical properties of foam mat dried sour cherry powder

3. Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice

4. Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

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1. Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content;LWT;2024-09

2. Effect of foaming and drying temperature on the physical, chemical, and functional properties of egg white powders produced using refractance window drying;Drying Technology;2024-08-07

3. DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS;Gıda;2024-02-14

4. Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics;Journal of Food Science and Technology;2024-01-26

5. Alginate in food and beverage formulations;Applications of Seaweeds in Food and Nutrition;2024

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