Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods
Ragya Kapoor, Gülşah Karabulut, Vedant Mundada, Hao Feng
Topics & Concepts
Pea proteinMaterials sciencePorosityFreeze-dryingSpray dryingContact angleChemical engineeringSolubilityComposite materialFood scienceChemistryChromatographyOrganic chemistryEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product Quality