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

Interactions of sugar alcohol, di-saccharides and polysaccharides with polysorbate 80 as surfactant in the stabilization of foams

(2021) Peter Kubbutat et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions

(2021) Peter Kubbutat et al.   JOURNAL OF FOOD ENGINEERING

Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate

(2021) Maciej Nastaj et al.   Applied Sciences-Basel

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

(2021) Peter Kubbutat et al.   Foods

Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate

(2020) M. Nastaj et al.   INTERNATIONAL DAIRY JOURNAL

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

(2019) S. Ambros et al.   JOURNAL OF FOOD SCIENCE

Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots

(2018) M. F. Balzarini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties

(2018) Jannika Dombrowski et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Maltodextrins from chemically modified starches. Production and characteristics

(2017) Karolina Pycia et al.   STARCH-STARKE

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

(2016) Natalia Castro et al.   CARBOHYDRATE POLYMERS

Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence of Process Parameters on Survival and Acidification Activity

(2016) S. Ambros et al.   Food and Bioprocess Technology

Whey protein fluid gels for the stabilisation of foams

(2016) A. Lazidis et al.   FOOD HYDROCOLLOIDS

Specific effects of Ca2+ions and molecular structure of β-lactoglobulin interfacial layers that drive macroscopic foam stability

(2016) Björn Braunschweig et al.   Soft Matter

A novel approach for improving the drying behavior of sludge by the appropriate foaming pretreatment

(2015) Jing Huang et al.   WATER RESEARCH

Foam Mat Drying of Food Materials: A Review

(2014) Sangamithra A et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Next Generation Drying Technologies for Pharmaceutical Applications

(2014) Robert H. Walters et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Relating foam and interfacial rheological properties of β-lactoglobulin solutions

(2014) M. Lexis et al.   Soft Matter

Density, viscosity, and refractive index of mono-, di-, and tri-saccharides in aqueous glycine solutions at different temperatures

(2014) Anwar Ali et al.   Arabian Journal of Chemistry

Vacuum foam drying: An alternative to lyophilization for biomolecule preservation

(2013) RD Jangle et al.   INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology

(2013) Kathrin Engelhardt et al.   LANGMUIR

Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale

(2011) José Toro-Sierra et al.   Food and Bioprocess Technology

Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

(2011) P. Foerst et al.   FOOD AND BIOPRODUCTS PROCESSING

Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying

(2011) S.A.W. Bauer et al.   JOURNAL OF BIOTECHNOLOGY

Room temperature stabilization of oral, live attenuated Salmonella enterica serovar Typhi-vectored vaccines

(2011) Satoshi Ohtake et al.   VACCINE

Influence of Foam Mat Drying on Quality of Tomato Powder

(2010) Dattatreya M. Kadam et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates

(2009) Krastanka G. Marinova et al.   FOOD HYDROCOLLOIDS

Link between surface elasticity and foam stability

(2009) Daniela Georgieva et al.   Soft Matter

Polysorbates 20 and 80 Used in the Formulation of Protein Biotherapeutics: Structure and Degradation Pathways

(2007) Bruce A. Kerwin   JOURNAL OF PHARMACEUTICAL SCIENCES