Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
Augusto Bene Tomé Constantino, Edwin Elard Garcia‐Rojas
Topics & Concepts
AmaranthAmaranthus cruentusChemistryAqueous solutionSolubilityUltrasoundEmulsionPea proteinChromatographyElectrophoresisFood scienceBiochemistryOrganic chemistryPhysicsAcousticsProteins in Food SystemsMeat and Animal Product QualityMicrobial Inactivation Methods