Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties.

Kubbutat, Peter; Leitão, Luísa; Kulozik, Ulrich

Kubbutat, Peter; Leitão, Luísa; Kulozik, Ulrich.

Afiliação

Kubbutat P; Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
Leitão L; Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
Kulozik U; Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.

Foods ; 10(8)2021 Aug 13.

Article em En | MEDLINE | ID: mdl-34441652