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Document type:
Zeitschriftenaufsatz 
Author(s):
Kubbutat, Peter; Kulozik, Ulrich; Dombrowski, Jannika 
Title:
Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions 
Abstract:
This study aimed at assessing the correlation between interfacial and dielectric properties of whey protein isolate (WPI)-maltodextrin (MD) dispersions and their foam structure stability during conventional vacuum drying (CVD) and microwave-assisted vacuum drying (MWVD). Interestingly, the presence of MD clearly increased the surface activity of WPI, whereas the surface dilatational properties were rather unaffected. Besides, loss factor and resonant frequency linearly increased with MD concentr...    »
 
Keywords:
Dielectric properties; Microwave-assisted vacuum drying; polysaccharide; Protein; Surface dilatational rheology; vacuum drying 
Journal title:
Journal of Food Engineering 
Year:
2021 
Journal volume:
308 
Pages contribution:
110691