International journal of biological macromoleculesChenopodium quinoaHydrolysisEmulsifying AgentsPlant ProteinsEmulsions
Comparison of quinoa proteins modified by thermal acid hydrolysis, enzymatic hydrolysis, and ultrasonication as Pickering emulsifiers.
Fenglin Yang, Bingyi Li, Aiqian Ye, Qing Guo
Published: 202610.1016/j.ijbiomac.2025.149872
Abstract
The poor functionality of seed storage proteins is the major factor limiting their practical utilization. Although thermal acid hydrolysis, enzymatic treatment, and ultrasonication enhance quinoa protein functionality, their effects are rarely compar…
Preview only. Read the full abstract at the source