Comparative assessment of the protein structure and gel quality of surimi powders produced by an innovative low-temperature spray drying and a conventional vacuum freeze-drying
Fengyi Qiao, Renyue Zhang, Wenqing Zhai, Siqi Zhou, Xichang Wang, Long Zhang
Topics & Concepts
Spray dryingFreeze-dryingVacuum dryingMaterials scienceChromatographyChemical engineeringChemistryEngineeringBee Products Chemical AnalysisMicroencapsulation and Drying ProcessesProteins in Food Systems