Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights
This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %, and 15 % (w/w), with or without ultrasound as...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007503 |
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