Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics
Red Sorghum Extract (RSE) rich in proanthocyanidins (PA) was encapsulated in Arabic gum (AG), whey protein isolate (WPI), and xanthan gum (XG) to maintain its bioactive stability and dried by foam-mat drying. Xanthan gum was added as a stabilizer to maintain the stability of porous foam to accelerat...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer
2021-05-01
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| Serie: | Journal of the Saudi Society of Agricultural Sciences |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S1658077X21000291 |
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