Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein
Sai Kranthi Vanga, Jin Wang, Valérie Orsat, Vijaya Raghavan
Topics & Concepts
Protein secondary structureChemistryFood scienceCircular dichroismFood proteinProtein digestibilityProtein structureFourier transform infrared spectroscopyPlant proteinCrystallographyBiochemistryQuantum mechanicsPhysicsProteins in Food SystemsNuts composition and effectsMeat and Animal Product Quality