Cargando…
Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein
The study investigated the effects of different microwave vacuum freeze-drying powers (100–500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analys...
Autores principales: | Su, Kenan, Liu, Lili, Pan, Xingyu, Chen, Shuxing, Zhang, Xiaodan, Cheng, Weiwei, Xu, Baocheng |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177774/ https://www.ncbi.nlm.nih.gov/pubmed/37174330 http://dx.doi.org/10.3390/foods12091792 |
Ejemplares similares
-
The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder
por: Jafari, Zahra, et al.
Publicado: (2022) -
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
por: Du, Tianyin, et al.
Publicado: (2022) -
Evaluation of Microwave Vacuum Drying as an Alternative to Freeze-Drying of Biologics and Vaccines: the Power of Simple Modeling to Identify a Mechanism for Faster Drying Times Achieved with Microwave
por: Bhambhani, Akhilesh, et al.
Publicado: (2021) -
Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
por: López-Lluch, David Bernardo, et al.
Publicado: (2020) -
Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality
por: Wang, Li, et al.
Publicado: (2023)