Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) by Ibrahim Arifin, Khoirul Anwar, Muhammad Farih Arsyada, Nevy Pratiwi, Ayu Shabrina

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Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach by Mohammad Afzal Hossain, Tanvir Ahmed, Jannatul Ferdaus, Wahidu Zzaman

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Effects of foam mat-drying condition on physicochemical and antioxidant properties of instant Physalis angulata L. enriched with Moringa oleifera L. extract by AJENG WIDHANTI, ADE CHANDRA IWANSYAH, YELLIANTTY, TAUFIK KURNIAWAN, GRADIA MARTIN JATI PRAMARETI, ASHRI INDRIATI, HAZRULRIZAWATI ABD HAMID

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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study by Ngo Van Tai, Hong Van Hao, Tran Thi Ngoc Han, Tran Ngoc Giau, Nguyen Minh Thuy, Nguyen Van Thanh

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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches by Nguyen Minh Thuy, Vo Quoc Tien, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control by Abdi Abdi, Tuty Anggraini, Alfi Asben

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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology by Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga

Subjects: “…emulsion, foam-mat drying, food waste, ngu, response surface design,…”
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Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control by Abdi Abdi, Tuty Anggraini, Alfi Asben

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Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup by Nguyen Minh Thuy, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization by Nguyen Minh Thuy, Le Thi Thuy Duong, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Sustainable drying techniques for liquid foods and foam mat drying by Bhavesh Khatri, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla

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Microencapsulation of bioactive volatile compounds from MD2 pineapple peel Extract using spray-drying and foam-mat drying by Nur Liyana Nordin, Jamilah Bakar, Noranizan Mohd Adzahan, Ahmad Faizal Abdull Razis, Norsharina Ismail, Rabiha Sulaiman

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