Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.

Autor: Ajayi, Feyisola Fisayo, Mudgil, Priti, Maqsood, Sajid
Zdroj: In Food Hydrocolloids September 2024 154
Databáze: ScienceDirect
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