Litcius/Paper detail

Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.

Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood

2024Food Hydrocolloids47 citationsDOI

Topics & Concepts

Shearing (physics)Extraction (chemistry)ChemistryUltrasoundMatrix (chemical analysis)Materials scienceChromatographyChemical engineeringComposite materialEngineeringPhysicsAcousticsProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality
Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction. | Litcius