Sonication-mediated modulation of macronutrient structure and digestibility in chickpea
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Ultrasound induces acoustic cavitation, generating localised high temperatures and pressures that can alter the physicochemical and structural properties of starch and proteins.
“Ultrasound induces acoustic cavitation, generating localised high temperatures and pressures that can alter the physicochemical and structural properties of starch and proteins”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Xiong et al., 2024
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Borchers, A., & Pieler, T. (2010) · Genes · doi:10.3390/genes1030413 · Cited by 506 · see citing works
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Sorted by citations
Farrokhi, M., Brandão, T. R. S., Gonçalves, E. M., & Silva, C. L. M. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113096
- Authors
- Xiong, W., Kumar, G., Zhang, B., & Dhital, S.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2024-06
- Volume
- 106
- Pages
- 106904
- ISSN
- 1350-4177
- PMC
- PMC11109878
- Cited by
- 15
- References
- 1
- Language
- en
- Licence
- Funders
- Australian Research Council
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