Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein

Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ba...

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Detalles Bibliográficos
Autores principales: Li, Shanshan, Liu, Zhe, Hei, Xue, Wu, Chao, Ma, Xiaojie, Hu, Hui, Jiao, Bo, Zhu, Jinjin, Adhikari, Benu, Wang, Qiang, Shi, Aimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572237/
https://www.ncbi.nlm.nih.gov/pubmed/37835362
http://dx.doi.org/10.3390/foods12193709

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572237/
https://www.ncbi.nlm.nih.gov/pubmed/37835362
http://dx.doi.org/10.3390/foods12193709

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