High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
TP Sari, AH Dhamane, K Pawar, M Bajaj, PC Badgujar… - Food Chemistry, 2024 - Elsevier
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-
pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass) …
pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass) …
Improving oxidative stability of cream powder using pomegranate concentrate and peel extract
SA Khademi, MH Eskandari… - Food Science & …, 2024 - Wiley Online Library
In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate
(PC) on improving the oxidative stability of cream powder in comparison with synthetic …
(PC) on improving the oxidative stability of cream powder in comparison with synthetic …