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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Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli by Tran Ngoc Giau, Hong Van Hao, Ngo Van Tai, Vo Quang Minh, Nguyen Minh Thuy

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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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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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Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties by Nguyen Minh Thuy, Hong Van Hao, Le Thi Thuy Duong, Tran Ngoc Giau, Vo Quang Minh, Ngo Van Tai

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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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Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization by Nguyen Minh Thuy, Ngo Ngoc Nhut Minh, Nguyen Hoang Kha, Bui Thi Bich Thuy, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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