Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations
In the present manuscript protein isolates and hydrolysates have countless applications in the food industry due to their functional (solubility, emulsifying power, adsorption capacity, foaming capacity) and nutritional properties [1]. In the present manuscript, the interfacial, rheological, and fun...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | JCIS Open |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666934X25000042 |
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