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Kasidate Chantakun & Soottawat Benjakul. (2022) Qualities of dried edible bird’s nest flakes from different drying methods and properties of their beverage. Drying Technology 40:2, pages 243-253.
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Tran Hong Quan & Soottawat Benjakul. (2019) Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder. Drying Technology 37:7, pages 864-875.
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Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai & Yuanyuan Meng. (2018) Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics. International Journal of Food Properties 21:1, pages 395-406.
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Negar Gharbi, Mohsen Labbafi & Ashkan Madadlou. (2017) Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins. International Journal of Food Properties 20:12, pages 3159-3169.
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Articles from other publishers (17)
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Junhua Li, Jinjing Sun, Luping Gu, Yujie Su, Yanjun Yang, Cuihua Chang & Qi Han. (2023) Foaming properties of dried egg white at different outlet temperatures. Journal of Food Engineering 343, pages 111379.
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Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer & Andrzej Poltorak. (2023) Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite. Applied Sciences 13:7, pages 4464.
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Katherine E. Hurst, Charfedinne Ayed, Ivan N. Derbenev, Louise Hewson & Ian D. Fisk. (2021) Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry 360, pages 129990.
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Jin-Hong Zhao, Li-Sha Liu, Shyam S. Sablani, Yi-Jiao Peng, Hong-Wei Xiao, Jie Bai & Hong Guo. (2020) Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry. Food and Bioprocess Technology 13:8, pages 1329-1343.
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S Marfu’ah, J N W Karyadi, M A Akbar, D I Imaniar & F I P Hati. (2019) Physical quality change of tempeh during freeze drying. IOP Conference Series: Earth and Environmental Science 365:1, pages 012047.
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Karthikeyan Venkatachalam. (2018) Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White. Brazilian Archives of Biology and Technology 61:0.
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Tran Hong Quan & Soottawat Benjakul. (2018) Gelling properties of duck albumen powder as affected by desugarization and drying conditions. Journal of Texture Studies 49:5, pages 520-527.
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Maja Benković, Kristina Radić, Dubravka Vitali Čepo, Edvinas Jaškūnas, Laurynas Janutis, Marija Morkunaite & Siniša Srečec. (2018) Production of cocoa and carob-based drink powders by foam mat drying. Journal of Food Process Engineering 41:6, pages e12825.
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Negar Gharbi & Mohsen Labbafi. (2018) Effect of processing on aggregation mechanism of egg white proteins. Food Chemistry 252, pages 126-133.
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