Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods - Kapoor, Ragya; Karabulut, Gulsah; Mundada, Vedant; Feng, Hao (Food chemistry, 2024)
Keywords: color; comparative study; Drying; food chemistry; freeze drying; Functional properties; gel strength; Non-thermal; pea protein; Plant protein; polymers; porosity; protein isolates; solubility; Sustainable process; ultrasonics; Ultrasound; Plant protein; Functional properties; Non-thermal; Ultrasound; Drying; Sustainable process