Encapsulation of red sorghum extract rich in proanthocyanidins: Process formulation and mechanistic model of foam-mat drying at various temperature
Devi Yuni Susanti, Wahyudi Budi Sediawan, Mohammad Fahrurrozi, Muslikhin Hidayat, Arshinar Yumarianin Putri
Topics & Concepts
Mass transferWhey protein isolateChemistryProanthocyanidinMass transfer coefficientGrape seedChemical engineeringWater contentMoistureMaterials scienceChromatographyWhey proteinFood scienceOrganic chemistryEngineeringGeotechnical engineeringAntioxidantPolyphenolMicroencapsulation and Drying ProcessesPolymer Foaming and CompositesFood Drying and Modeling