How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: April 2026

Source: Food Hydrocolloids, Volume 173

Author(s): Beatriz Lederman Valente, Ingrid Alves de Moraes, Douglas Fernandes Barbin, Anne Caroline de Albuquerque Sales, Victor Ulian Antunes, Ruann Janser Soares de Castro, Guilherme Miranda Tavares, Marcelo Cristianini

​Publication date: April 2026Source: Food Hydrocolloids, Volume 173Author(s): Beatriz Lederman Valente, Ingrid Alves de Moraes, Douglas Fernandes Barbin, Anne Caroline de Albuquerque Sales, Victor Ulian Antunes, Ruann Janser Soares de Castro, Guilherme Miranda Tavares, Marcelo Cristianini Read More

Related posts:

Default ThumbnailHybrid protein systems of whey protein concentrate and microfluidized corn gluten meal: Colloidal and emulsifying properties Default ThumbnailPattern recognition in instrumental data analysis of fruit spirits: current status and future perspectives Default ThumbnailUltra-strong green plastics from marine-sourced alginate dendritic colloids and chitin nanocrystals with a “cement–mortar” structure Default ThumbnailSequential double crosslinking enables pea protein-κ-carrageenan emulsion gel with enhanced mechanical strength: Mechanism and structure-dependent properties Default ThumbnailStructural modification of Chitosan: Emerging role as a functional ingredient in food systems Default ThumbnailProtein aerogels as dual-function carriers: Curcumin delivery and fish oil oleogelation for structured emulsions