Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03570-2.pdf
Reference76 articles.
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3. Asaithambi, N., Singha, P., & Singh, S. K. (2022). Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. Innovative Food Science & Emerging Technologies, 82, 103166. https://doi.org/10.1016/j.ifset.2022.103166
4. Asaithambi, N., Singha, P., & Singh, S. K. (2023a). Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates. Food Hydrocolloids for Health. https://doi.org/10.1016/j.fhfh.2023.100153
5. Asaithambi, N., Singha, P., Dwivedi, M., & Singh, S. K. (2019). Hydrodynamic cavitation and its application in food and beverage industry: A review. Journal of Food Process Engineering, 42(5). https://doi.org/10.1111/jfpe.13144
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