Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY-Reference-Cited by-同舟云学术

Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY

Published:2023-03 Issue: Volume:404 Page:134626
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zhe,Duan Xu,Ren Guangyue,Guo Jingfang,Ji Jiangtao,Xu Yiming,Cao Weiwei,Li Linlin,Zhao Mengyue,Ang Yuan,Jin Xin,Bhandari Bhesh,Zhu Lewen,Zhang Yan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Instability of therapeutic proteins – An overview of stresses, stabilization mechanisms and analytical techniques involved in lyophilized proteins;Butreddy;International Journal of Biological Macromolecules,2021

4. Physicochemical and functional properties of livetins fraction from hen egg yolk;Chalamaiah;Food Bioscience,2017

5. Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch;Chen;Food Chemistry,2019

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