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Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins

Fábio Ribeiro dos Santos; Jeferson Silva Cunha; Irene Andressa; Flaviana Coelho Pacheco; Julliana da Fonseca Alves; Luiz Fernando Cappa de Oliveira; Ana Flávia Coelho Pacheco; Márcia Cristina Teixeira Ribeiro Vidigal; Bruno Ricardo de Castro Leite Júnior
Food Hydrocolloids · Vol. 177 · pp. 112598 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume177
Pages112598
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112598
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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