High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
T.P. Sari, Amresh H. Dhamane, Kamlesh Pawar, Mudit Bajaj, Prarabdh C. Badgujar, Ayon Tarafdar, Vikrant Bodana, Sunil Pareek
Topics & Concepts
NutraceuticalChemistryFood scienceMealParticle sizeCircular dichroismFunctional foodSolubilityRice proteinSoy proteinAntioxidantZeta potentialProtein secondary structurePea proteinBiochemistryMaterials scienceNanotechnologyOrganic chemistryNanoparticlePhysical chemistryProteins in Food SystemsBee Products Chemical AnalysisMeat and Animal Product Quality