Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, Rahul Yadav, Nemat Ali, Sandip Patil, Gülden Gökşen, Prince Chawla
Topics & Concepts
SuccinylationSonicationLysineChemistryFood scienceZeta potentialSolubilityAmino acidBiochemistryChromatographyOrganic chemistryMaterials scienceNanotechnologyNanoparticleProteins in Food SystemsFood composition and propertiesPhytase and its Applications