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How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?

Beatriz Lederman Valente; Ingrid Alves de Moraes; Douglas Fernandes Barbin; Anne Caroline de Albuquerque Sales; Victor Ulian Antunes; Ruann Janser Soares de Castro; Guilherme Miranda Tavares; Marcelo Cristianini
Food Hydrocolloids · Vol. 173 · pp. 112280 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume173
Pages112280
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112280
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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