Figure 2. Surface morphology of lactoferrin powder by freeze-drying, spray-drying and electrostatic spray-drying under scanning electron microscope. (a.) freeze-drying(FD); (b.) spray-drying(SD), (c.) Electrostatic spray-drying (ESD)

From

Effects of Different Drying Methods on the Properties of Lactoferrin

Xuena Dong, Yu Liu, Shengbo Yu, Zhao Li, Chunyu Wu, Yun Chen, ZengLi Gao, Zhishen Mu

Journal of Food and Nutrition Research. 2026, 14(1), 38-44 doi:10.12691/jfnr-14-1-5