Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein

Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein

This study aimed to provide systematic insight into the relationship between spray conditions and the physicochemical and gelation properties of egg white protein (EWP). Specifically, the effects of two key factors, the inlet temperature and flow rate, on the physicochemical and structural propertie...

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Bibliographic Details
Main Authors: Yuying Hu, Yan Hu, Huiyi Wu, Luyang Bao, Xin Shi, Can Wu, Bing Cui, Hongshan Liang, Bin Zhou
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
egg white protein
spray-drying
gel
rheological property
Online Access:https://www.mdpi.com/2304-8158/14/9/1556
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https://www.mdpi.com/2304-8158/14/9/1556

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