Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions

This study aimed at examining the cause of differences in the structure preservation of polysorbate 80–maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0–40% maltodextrin were characterized for the...

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Detalles Bibliográficos
Autores principales: Kubbutat, Peter, Kulozik, Ulrich, Dombrowski, Jannika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224648/
https://www.ncbi.nlm.nih.gov/pubmed/34067254
http://dx.doi.org/10.3390/foods10061163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224648/
https://www.ncbi.nlm.nih.gov/pubmed/34067254
http://dx.doi.org/10.3390/foods10061163

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