Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment.

Zhao, Jia; Bhandari, Bhesh; Gaiani, Claire; Prakash, Sangeeta.

Afiliação

Zhao J; School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
Bhandari B; School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
Gaiani C; Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules LIBio, 2 avenue de la Forêt de Haye, TSA 40602, Vandoeuvre-lès-Nancy, 54518, France.
Prakash S; School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia.

Curr Res Food Sci ; 5: 653-664, 2022.

Article em En | MEDLINE | ID: mdl-35434648