Freeze-drying-induced hydrophobic aggregation limits the redissolubility of Spirulina protein: Limiting factors and solubilization mechanism

Journal of Food Engineering 2026

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Authors: Jie Zhou, Hao Chen, Yingwen Lan, Jinjin Liu, Chen Zhang

DOI: 10.1016/j.jfoodeng.2026.113283

Cited by: 1

References: 54

Fields of Study & Subjects

Microencapsulation and Drying Processes Protein purification and stability Proteins in Food Systems

References 54