The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion

Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study investigates the effect of co-treatment (HPH-HT) on the particle...

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Detalles Bibliográficos
Autores principales: Huang, Zhigang, Zhang, Jiayi, Zhang, Guoliang, Gao, Fei, Bi, Chonghao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093807/
https://www.ncbi.nlm.nih.gov/pubmed/37048334
http://dx.doi.org/10.3390/foods12071513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093807/
https://www.ncbi.nlm.nih.gov/pubmed/37048334
http://dx.doi.org/10.3390/foods12071513

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