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 …

The study aimed to evaluate the conductive hydro drying (CHD) process of egg white. The
physical and functional properties of egg white dried in a batch type CHD at three different …

The mechanism by which high-intensity (20 kHz) ultrasonic treatment affected the
rehydration performance and microstructure of egg white powder (EWP) was explored in this …

High energy consumption during freeze drying (FD) is a major concern that limits its
application on common food product manufacturing. In this research, fresh duck egg white …

Spray drying is a useful method for developing egg process and utilization. The objective of
this study was to evaluate effects on spray drying condition of egg white. The optimized …

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 …

Fresh duck egg white (FDEW) powders and desalted duck egg white (DDEW) powders were
produced by using a novel pulse-spouted bed microwave freeze dryer and a conventional …

This article mainly explored the influence of microwave freeze drying (MFD) power on water
migration and gel characteristics of egg white. Fourier transform infrared spectroscopy (FT …

Salted duck egg was prepared by coating fresh duck egg with laterite and sodium chloride.
The effects of different lengths of pickling time and electrodialysis desalination on foaming …

The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as
microwave application at 200, 400, and 700 watts levels for 2 min, on the functional …