Modification of Physicochemical and Functional Properties of Pumpkin Seeds Protein Isolate (PsPI) by High-Intensity Ultrasound: Effect of Treatment Time-Reference-Cited by-同舟云学术

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Modification of Physicochemical and Functional Properties of Pumpkin Seeds Protein Isolate (PsPI) by High-Intensity Ultrasound: Effect of Treatment Time

Published:2024-01-02 Issue:1 Volume:4 Page:40-48
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ramondo Alessia¹,Marulo Serena¹,Sorrentino Angela²^ORCID,Masi Paolo¹²,Di Pierro Prospero¹²

Affiliation:

1. Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy

2. Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Naples 80055, Italy

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00253

Reference47 articles.

1. Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review

2. A Review: The Emerging Nutraceutical Potential of Pumpkin Seeds

3. Pumpkin: Horticultural Importance and Its Roles in Various Forms; a Review

4. Murkovic, M. Pumpkin seed oil, in Gourmet and Health-Promoting Specialty Oils; Moreau, R. A.; Kamal-Eldin, A., Eds. AOCS Press: Urbana, IL, 2009; pp 345–358.

5. Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodology

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