Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
Zhe Wang, Xu Duan, Guangyue Ren, Jingfang Guo, Jiangtao Ji, Yiming Xu, Weiwei Cao, Linlin Li, Mengyue Zhao, Yuan Ang, Xin Jin, Bhesh Bhandari, Lewen Zhu, Yan Zhang
Topics & Concepts
MaltodextrinFreeze-dryingTrehaloseChemistrySolubilityChromatographyYolkScanning electron microscopeSpray dryingChemical engineeringFood scienceMaterials scienceBiochemistryOrganic chemistryComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality