Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration

Oliveira, Maria Mariana Garcia de; Fessori, Ana Gabriela Baroni Wicher; Huamaní-Meléndez, Víctor Justiniano; Mauro, Maria Aparecida

doi:10.1016/j.colsurfa.2024.134106

Colloids and Surfaces A: Physicochemical and Engineering Aspect

2024

DOI: 10.1016/j.colsurfa.2024.134106

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Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration

Maria Mariana Garcia de Oliveira,

Ana Gabriela Baroni Wicher Fessori,

Víctor Justiniano Huamaní-Meléndez

et al.

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Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

Ribeiro-Sanches,

Stochi,

Borges-Machado

et al. 2024

Food and Bioproducts Processing

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Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

Ribeiro-Sanches,

Stochi,

Borges-Machado

et al. 2024

Food and Bioproducts Processing

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Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration

Cited by 1 publication

References 72 publications

Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

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