Application of high-intensity ultrasound to modify the rheological properties of a guamuchil <i>Pithecellobium dulce</i> (Roxb.) seed protein isolate-Reference-Cited by-同舟云学术

Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate

Published:2023-02-24 Issue:1 Volume:26 Page:739-751
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Flores-Jiménez Nitzia Thalía¹,Ulloa José Armando¹²,Ortiz-Basurto Rosa Isela³,Urías-Silvas Judith Esmeralda⁴

Affiliation:

1. Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Nayarit, México

2. Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México

3. Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e Investigación, TecNM/Instituto Tecnológico de Tepic, Nayarit, México

4. Departamento de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C, Guadalajara, México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2183171

Reference61 articles.

1. Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate

2. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

3. Lentil protein: impact of different extraction methods on structural and functional properties

4. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

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