Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates

Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Flaviana Coelho Pacheco, Irene Andressa, Caio César Nemer Martins, Ana Flávia Coelho Pacheco, Bruno Ricardo de Castro Leite Júnior, Bruno Ricardo de Castro Leite Júnior