Effects of Different Drying Methods on Physicochemical and Functional Properties of Egg White Protein
In order to explore the effects of different drying methods on the functional characteristics and the internal mechanism of egg white protein (EWP), egg white protein powder was prepared by spray drying or vacuum freeze drying, respectively. The protein structure, physicochemical properties and func...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030334 |