Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques

摘要

Background: Drying is a complex process frequent in most of the food processing industries. The functional properties of food components, highly affected by the drying processes, significantly influence the scope of their application and commercial value. Food biopolymers such as proteins, carbohydrates, and mixed flours are important due to their functional properties including water solubility, swelling index, water/oil holding capacity, porosity, emulsification, foaming, bulk density, viscosity and gel properties.