Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach
Refractance window (RW) dryer has an immense advantage in terms of final product quality
(textural and color attributes, nutrient retention), energy consumption, and drying time over …
(textural and color attributes, nutrient retention), energy consumption, and drying time over …
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
Y Ma, J Zang, M Qing, Y Xiao, H Zhang, Y Chi, Y Chi - Food Chemistry, 2023 - Elsevier
The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by
monitoring their gel properties and protein structure. The improved gel properties of …
monitoring their gel properties and protein structure. The improved gel properties of …
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
The impacts of hydrodynamic cavitation (HC)(orifice plate-2 mm) and acoustic
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …
Enhancing surface functionalization of activated carbon using amino acids from natural source for CO2 capture
Amino acids-functionalized solid porous materials are promising adsorbents for CO 2
capture but could not be considered economically viable for large scale application. This …
capture but could not be considered economically viable for large scale application. This …
[HTML][HTML] Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates
The present work demonstrates the effect of hydrodynamic cavitation (HC)(2 mm Orifice
plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The …
plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The …
Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties
This research investigated the effects of spray drying (SD, set at 180° C), freeze-drying (FD,
set at− 35° C), and electrohydrodynamic drying (EHD) with and without the foam-mat …
set at− 35° C), and electrohydrodynamic drying (EHD) with and without the foam-mat …
Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo)
In this study, the effect of two drying methods (conductive hydro-drying–CHD and freeze-
drying–FD) on the physical and functional properties of green gram (GG) and black gram …
drying–FD) on the physical and functional properties of green gram (GG) and black gram …
Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications
Natural food colorants are often unstable and undergo rapid degradation reactions. These
are significant at higher temperatures, as in the case of drying of food powders. In this …
are significant at higher temperatures, as in the case of drying of food powders. In this …
[HTML][HTML] Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders
To ascertain the best technique for retention of sensory properties and chlorogenic acid
(CGA) in instant coffee, the present study involved several drying techniques such as spray …
(CGA) in instant coffee, the present study involved several drying techniques such as spray …
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach
Y Liu, X Liu, Y Gao, S Dong, X Xiang, L Ma… - European Food Research …, 2023 - Springer
Egg white powder (EWP) is a kind of food processing ingredient with high quality, low price
and superior processing performance. However, its application in food industry is seriously …
and superior processing performance. However, its application in food industry is seriously …