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Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties.
Foods. 2021 Aug 13;10(8):1876. doi: 10.3390/foods10081876.
Foods. 2021.
PMID: 34441652
Free PMC article.
Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80-Maltodextrin Dispersions.
Kubbutat P, Kulozik U, Dombrowski J.
Kubbutat P, et al.
Foods. 2021 May 22;10(6):1163. doi: 10.3390/foods10061163.
Foods. 2021.
PMID: 34067254
Free PMC article.
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Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review.
Kalinke I, Kubbutat P, Taghian Dinani S, Ambros S, Ozcelik M, Kulozik U.
Kalinke I, et al. Among authors: kubbutat p.
Compr Rev Food Sci Food Saf. 2022 May;21(3):2118-2148. doi: 10.1111/1541-4337.12940. Epub 2022 Mar 25.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35338578
Review.
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Bare Iron Oxide Nanoparticles for Magnetic Harvesting of Microalgae: From Interaction Behavior to Process Realization.
Fraga-García P, Kubbutat P, Brammen M, Schwaminger S, Berensmeier S.
Fraga-García P, et al. Among authors: kubbutat p.
Nanomaterials (Basel). 2018 May 1;8(5):292. doi: 10.3390/nano8050292.
Nanomaterials (Basel). 2018.
PMID: 29723963
Free PMC article.
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