The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Mine Ozcelik; Ulrich Kulozik

doi:10.3390/foods12081673

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Associate Professorship of Food Process Engineering

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	1673
Number of pages	13
Journal	Foods
Volume	12
Issue number	8
DOIs	https://doi.org/10.3390/foods12081673
State	Published - Apr 2023

Keywords

Anthocyanins
Bioactive compounds
Hydrocolloid
Potato protein isolate
Raspberry
Snack food

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10.3390/foods12081673

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keywords = "Anthocyanins, Bioactive compounds, Hydrocolloid, Potato protein isolate, Raspberry, Snack food",

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The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Keywords

Access to Document

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