Effect of high-intensity ultrasound on the physicochemical, nutritional, rheological, microstructural, and techno-functional properties of a groundnut (<i>Arachis hypogaea</i> L.) paste protein isolate
With the continuous growth of the global population, obtaining new sources of protein is a priority to meet the nutritional needs of society.
Authors
- Judith Esmeralda Urías‐Silvas (ORCID: https://orcid.org/0000-0002-5906-4979)
- Julio Ulloa
- Adriana Patricia Tofiño Rivera (ORCID: https://orcid.org/0000-0001-7115-7169)
- N. Jiménez
Institutions
- Universidad Autónoma de Nayarit (MX)
- Cultura (MX)
- Centro de Investigación y Proyectos en Ambiente y Desarrollo (MX)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00196j
- Citations
- 3
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- Universidad Autónoma de Nayarit