Publication | Closed Access

Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: A study by experiment and molecular dynamics simulation

Food ColloidSpray DryingEngineeringProtein FoldingRheologyMolecular Dynamics SimulationProtein Phase SeparationProtein RefoldingMedicineBiophysicsBiomolecular EngineeringYam Soluble Protein