Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying
Ovalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOV...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2020-03-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301739 |