Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins

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Publication date: August 2026

Source: Food Hydrocolloids, Volume 177

Author(s): Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Irene Andressa, Flaviana Coelho Pacheco, Julliana da Fonseca Alves, Luiz Fernando Cappa de Oliveira, Ana Flávia Coelho Pacheco, Márcia Cristina Teixeira Ribeiro Vidigal, Bruno Ricardo de Castro Leite Júnior

​Publication date: August 2026Source: Food Hydrocolloids, Volume 177Author(s): Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Irene Andressa, Flaviana Coelho Pacheco, Julliana da Fonseca Alves, Luiz Fernando Cappa de Oliveira, Ana Flávia Coelho Pacheco, Márcia Cristina Teixeira Ribeiro Vidigal, Bruno Ricardo de Castro Leite Júnior Read More