Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
Tan Suet Li, Rabiha Sulaiman, Yaya Rukayadi, Shazini Ramli
Topics & Concepts
Gum arabicMaterials scienceMoistureIngredientWhey protein isolateWater contentArabicComposite materialWhey proteinChemistryFood scienceGeotechnical engineeringLinguisticsEngineeringPhilosophyMicroencapsulation and Drying ProcessesProteins in Food SystemsPickering emulsions and particle stabilization