Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review
Felipe Richter Reis, Ana Carolina Sales de Moraes, Maria Lúcia Masson
Topics & Concepts
Shelf lifeFoaming agentFood scienceEgg whiteChemistryMaterials scienceComposite materialPorosityMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties