The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …

The effects of microwave heating (MW), steaming (SM), boiling (BL) and baking (BK) on the
structure and functional properties of quinoa protein isolates (QPI) were investigated. SDS …

In this work, we extracted proteins from white quinoa cultivated in the northeast of Qinghai-
Tibet plateau using the method of alkaline solubilization and acid precipitation, aiming to …

The aim of this study was to investigate the effects of hydrothermal treatment at different
temperatures and times on the structure and functional properties of quinoa protein isolate …

Quinoa is considered to be a superfood with enormous nutritional quality. Quinoa bran is an
underutilized agro-processing by-product despite being a good source of high-quality …

In this work, the structural and functional properties of proteins from black and yellow quinoa
were assessed as well as the in vitro digestibility. Black quinoa flours contained higher …

Quinoa protein possesses great amino acid profiles and can be a potential food ingredient
with broad applications. The objective of this study was to investigate the effect of different …

Abstract Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came
from South America. The trend of consuming quinoa is propelled by its well‒balanced …

Quinoa protein isolates (QPIs) were subjected to controlled heat-treatment (80− 100° C) at
variable time (15− 30 min). Results showed that heat-treatment induced structural changes …

Backgrounds and objectives Quinoa protein isolate has been shown to confer significant
health benefits. However, it is necessary to evaluate the effect of processing on its …