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...
| Автори: | , , , , , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Elsevier
2025-01-01
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| Серія: | Ultrasonics Sonochemistry |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S135041772400453X |