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

The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermo...

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Detalles Bibliográficos
Autores principales: Kubbutat, Peter, Leitão, Luísa, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392398/
https://www.ncbi.nlm.nih.gov/pubmed/34441652
http://dx.doi.org/10.3390/foods10081876