I am pleased to announce the publication of our recent article titled “Development of Cryo-Dessicated Whey and Soy Protein Conglomerates: Effect of Maltodextrin on Their Functionality and Digestibility” in the Journal of Food Process Engineering (Impact Factor: 2.889; CiteScore: 3.9).
Research Highlights
This study explores the enhancement of thermal stability, functional properties, and digestibility of whey and soy proteins through cryo-drying and the incorporation of maltodextrin. The research, conducted as part of my Master’s student Ram Prasad’s thesis, represents a significant contribution to improving protein applications in the food industry.
Acknowledgements
Congratulations to Mr. Ram Prasad for his excellent work and valuable contribution. I would also like to extend my gratitude to Engr. Muhammad Umar and Dr. Uracha Ruktanonchai for their support and collaboration on this project.
Access the Paper
You can read the full article here: Development of Cryo-Dessicated Whey and Soy Protein Conglomerates.
