ArticleFoods (Basel, Switzerland)2025
Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comparative analysis of freeze-drying and spray-drying on the physicochemical modulation and symbiotic functionality of egg white forFood chemistry: X · 2026Article
- Recent Advances in Egg White Biotechnology, Microbiology, and Quality.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
9 authors.
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Abstract
This study aimed to provide systematic insight into the relationship between spray conditions and the physicochemical and gelation properties of egg white protein (EWP). Specifically, the effects of two key factors, the inlet temperature and flow rate, on the physicochemical and structural properties of EWP were determined. The analysis revealed that as the spray-drying temperature increased, more hydrophobic groups in EWP were exposed and prone to aggregate. Furthermore, the physicochemical and rheological properties and microstructure of egg white protein gel (EWPG) were determined. The results indicate that under a relatively high inlet temperature and a low flow rate, the hardness, springing, and water-holding capacity of the produced gel were improved. Excessively high temperatures were detrimental to pre-aggregate formation and the development of a homogeneous network. The rheological results demonstrate that the EWPG exhibited a weak frequency dependence and elastic-dominant gel characteristics. Further analysis indicated that the inlet temperature significantly influenced the nonlinear response of the EWPG, with the strongest higher-order viscous nonlinear properties observed at 140 °C. The microstructure suggested that at 140 °C, the EWPG achieved a minimum porosity of 50.07% and a maximum fractal dimension (D
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