Catalyzing Commercialization: Ultrasonic Dehydration of Protein Suspensions
By kasmith2 July 13, 2020
Today, consumer food choices, as well as food processing innovations, are driven by health, nutrition, and sustainability considerations. Plant proteins, a sustainable alternative to meat, are being used more frequently in foods from protein bars to pasta. At the heart of many food processes is drying. Proteins are routinely dried to improve storage stability, expand […]