Effect of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein

International Journal of Agricultural and Biological Engineering

Volumn 8, Issue 4, 2015, Pages 116-123

  Liu, Li Li ^a   Wang, Huan ^a   Ren, Guang Yue ^a   Duan, Xu ^a   Li, Dan ^a   Yin, Guang Jun ^a  

^a HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Egg white protein; Freeze drying; Functional properties; Phosphorylation; Spray drying

Indexed keywords

EMULSIFICATION; LOW TEMPERATURE DRYING; OILS AND FATS; PHOSPHORYLATION; POWDERS; PROTEINS; SODIUM COMPOUNDS; WATER ABSORPTION;

EGG WHITE PROTEINS; FREEZE DRYING; FUNCTIONAL PROPERTIES; SODIUM TRIPOLYPHOSPHATE (STP); SPRAY DRYING PROCESS; SPRAY-DRIED POWDERS; WATER ABSORPTION CAPACITY; WATER HOLDING CAPACITY;

SPRAY DRYING;

EID: 84940786119     PISSN: 19346344     EISSN: 19346352     Source Type: Journal    
DOI: 10.3965/j.ijabe.20150804.1942     Document Type: Article

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