Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties

HS Zafar, N Asefi, V Siahpoush, L Roufegarinejad… - Food Chemistry, 2023 - Elsevier
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 …
被引用次数：6 相关文章

Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties.

N Asefi, V Siahpoush, L Roufegarinejad… - Food …, 2023 - europepmc.org
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 method …

Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties

HS Zafar, N Asefi, V Siahpoush… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
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 method …

Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties.

HS Zafar, N Asefi, V Siahpoush, L Roufegarinejad… - 2023 - cabidigitallibrary.org
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 method …