Modification approaches of walnut proteins to improve their structural and functional properties: A review
Walnut protein has a high gluten content and compact structure, which limits its water solubility and affects its applications. Therefore, improving the sustainability of walnut proteins is an urgent issue that must be addressed. Physical modification can directly alter the structure of walnut prote...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007612 |
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