Food chemistrySpirulinaFlourBacterial ProteinsFood HandlingProtein Conformation
Ultrasonic agglomeration applied to Durvillea Antarctica and Arthrospira platensis flours: Effects on thermophysical properties, protein conformational changes and microstructure.
Daniela Rivera-Tobar, Mario Pérez-Won, Erick Jara-Quijada, Luis González-Cavieres, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca, Fernando Osorio-Lira
Published: 202510.1016/j.foodchem.2025.146687
Abstract
The effects of ultrasonic agglomeration (UA) on the thermophysical and structural properties of matrices based on flours from Durvillaea antarctica and Arthrospira platensis were evaluated. UA was applied under power amplitudes, times, and cycles, op…
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