Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties.

Foods · 2021 · PMC8392398 · PMID 34441652

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an overall trendno p-value reported

A possible explanation might be that the A 2 value was obtained from different sugar concentrations, and therefore, an overall trend was described.

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a clear trendno p-value reported

Nonetheless, with increasing concentration, sucrose followed a clear trend as visibly observable in Figure 3 .

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