High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal-Reference-Cited by-同舟云学术

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal

Published:2024-08 Issue: Volume:448 Page:139084
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sari T.P.,Dhamane Amresh H.,Pawar Kamlesh,Bajaj Mudit,Badgujar Prarabdh C.,Tarafdar Ayon,Bodana Vikrant,Pareek Sunil

Publisher

Elsevier BV

Reference44 articles.

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3. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

4. Characterization and functional properties of protein isolates from wild almond;Amirshaghaghi;Journal of Food Measurement and Characterization,2017

5. A method to probe protein structure from UV absorbance spectra;Biter;Analytical Biochemistry,2019

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3. Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment;Molecules;2024-07-30