Structural and functional modifications of kudzu starch modified by branching enzyme
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DOI: 10.1080/10942912.2019.1619576
Abstract: ABSTRACT Kudzu starch has been used as a natural healthy food worldwide. Low solubility, poor water dispensability, high paste viscosity and low fluidity limit its wholesome utility. In order to improve its processing properties and… read more here.
Keywords: starch modified; kudzu starch; functional modifications; structural functional ... See more keywords
Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments
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DOI: 10.3390/foods11040587
Abstract: According to the Food and Agriculture Organization (FAO), protein demand is expected to increase globally by around 40% by 2030 as a response to the world’s population growth. Due to their clean label, vegan or… read more here.
Keywords: application ultrasonication; physicochemical functional; functional modifications; seed ... See more keywords