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

Publication date: Available online 18 May 2021Source: Journal of Food EngineeringAuthor(s): Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski
Source: Journal of Food Engineering - Category: Food Science Source Type: research