ArticleFood chemistry: X2025
Effects of drying techniques on cowpea albumin as an egg replacement for meringue cookie applications.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of drying methods on the emulsifying properties of micellar casein powder.Current research in food science · 2026Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, we evaluated the effects of freeze-drying, spray-drying, and vacuum-drying on upcycled cowpea albumin powder and its functional performance in meringue cookie applications. Freeze-drying most effectively preserved protein structure and functionality, resulting in cookies with well-defined air cells, superior texture, and minimal color change. Conversely, spray-drying led to extensive protein denaturation and aggregation due to rapid thermal exposure, which compromised air incorporation and foam stability. Vacuum-drying exhibited intermediate performance, partially preserving protein integrity and exhibiting moderate foaming capacity. Structural and functional analyses revealed that freeze-dried albumin exhibited the highest foaming capacity (133.67 %) and foam stability (53.37 %), along with a significantly lower zeta potential (-6.79 mV) and higher surface hydrophobicity (H₀ = 363.38) compared with the other treatments. These findings highlight the significant role of the drying method in preserving the physicochemical properties of plant-based proteins.
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