Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, Xing Chen, Jiale Wang, Bo Chen, Ke Li, Yanhong Bai
Topics & Concepts
SolubilityChemistrySteric effectsHomogenization (climate)IngredientDisulfide bondColloidChemical engineeringPlant proteinProtein aggregationCovalent bondDissociation (chemistry)High pressureOrganic chemistryFood scienceBiochemistryThermodynamicsBiologyPhysicsBiodiversityEcologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties