Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2342-2352

  Chen, Chen ^a   Chi, Yu Jie ^a   Xu, Wei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Egg white protein hydrolysate; Freeze drying; Functional properties; Spray drying

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; EGG WHITE PROTEINS; EMULSIFYING PROPERTY; FOAMING PROPERTIES; FREEZE-DRYING; FUNCTIONAL PROPERTIES; HARMFUL EFFECTS; LIPID PEROXIDATION; MODELING STUDIES; PHYSICAL STRUCTURES; PROCESSING PARAMETERS; PROXIMATE COMPOSITIONS; REDUCING POWER;

EMULSIFICATION; FINITE DIFFERENCE METHOD; FREE RADICALS; HYDROLYSIS; LOW TEMPERATURE DRYING; MOLECULAR WEIGHT DISTRIBUTION;

DRYING;

EID: 84864621570     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0606-7     Document Type: Article

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