Ultrasonic-assisted spray drying as a tool for improving the instant properties of egg white powder
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference41 articles.
1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012
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4. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011
5. Rehydration characteristics of milk protein concentrate powders;Crowley;Journal of Food Engineering,2015
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1. Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation;Food Hydrocolloids;2024-08
2. Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder;Foods;2024-07-17
3. Effect of bacterial cellulose on the foaming properties of egg white and soy proteins;Carbohydrate Polymer Technologies and Applications;2024-06
4. Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment;International Journal of Biological Macromolecules;2023-12
5. Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk;Ultrasonics Sonochemistry;2023-06
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