Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements
Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers o...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772400453X |