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Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2

Badjona, Abraham, Bradshaw, Robert, Millman, Caroline, Howarth, Martin, Dubey, Bipro·2024·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2024.107030PMC PMC11378250
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  • Existing studies have primarily focused on the effects of ultrasound parameters on native or untreated protein isolates, with emphasis on extraction efficiency, solubility and interfacial properties, particularly for legume proteins such as faba bean and mung bean proteins.

    “existing studies have primarily focused on the effects of ultrasound parameters on native or untreated protein isolates, with emphasis on extraction efficiency, solubility and interfacial properties, particularly for legume proteins such as faba bean and mung bean proteins”

    From Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states (2027) · cites this paper as Badjona et al., 2024

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Authors
Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B.
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2024-11
Volume
110
Pages
107030
ISSN
1350-4177
DOI
10.1016/j.ultsonch.2024.107030
PMC
PMC11378250
Cited by
41
References
1
Language
en
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