Ultrasound-Treated Egg White Powder Could Give Yogurt a Protein Boost Without Ruining the Ferment
A combined ultrasound and heat pretreatment slashes the antibacterial activity of egg white powder, allowing small additions to strengthen yogurt ...
A combined ultrasound and heat pretreatment slashes the antibacterial activity of egg white powder, allowing small additions to strengthen yogurt ...
Researchers at the Korea Institute of Materials Science showed that controlling the microstructure of hematite precursors through different aerosol routes ...
A new review in Current Research in Food Science compares conventional flavor encapsulation methods with emerging electrospinning technology, showing how ...
Researchers combined single droplet drying experiments, infrared thermography and predictive modeling to show that the stickiness window of drying droplets ...
Thai researchers have developed shelf-stable spray-dried starter cultures that boost GABA production and taste acceptance in fermented oyster mushrooms.
A new review outlines how engineered complex coacervation systems, combined with drying, tableting, emulsification, crosslinking, magnetic fields, and bioactive co-delivery, ...
Korean researchers show that combining enzymatic hydrolysis with lactic acid fermentation and spray drying removes off-flavor compounds from mealworm protein ...
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© 2025 Scienmag - Science Magazine