About
Contact & Profiles
A5035742069
Research Areas
- Phytase and its Applications
- Microencapsulation and Drying Processes
- Proteins in Food Systems
Shihezi University
2022
This study evaluated the effects of different levels ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 30 min) on structure, emulsification characteristics, in vitro digestibility chickpea protein isolate (CPI). The changes surface hydrophobicity CPI indicated that ultrasound exposed more hydrophobic amino acid residues. analysis sulfhydryl content zeta potential showed caused disulfide bond to be opened, releasing negatively charged groups, solution was stable. In addition,...
10.3390/foods11060880
article
EN
cc-by
Foods
2022-03-19
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