Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties
Author:
Funder
University of Tabriz
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Comparative evaluation of the effects of electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during drying process;Alemrajabi;Drying Technology,2012
2. Electrohydrodynamic drying of foods: Principle, applications, and prospects;Anukiruthika;Journal of Food Engineering,2021
3. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg;Ayadi;Journal of Food Science,2008
4. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus);Bai;LWT - Food Science and Technology,2013
5. Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems;Bashkir;Food Engineering Reviews,2020
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