Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements

Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements

Escalating global protein demand necessitates the commercialization of protein rich products. Oat is a promising high-quality protein source but it requires structural and functional modifications to diversify its application. The current investigation was focused on the impact of different powers o...

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Bibliographic Details
Main Authors: Hamad Rafique, Pai Peng, Xinzhong Hu, Kanza Saeed, Muhammad Zubair Khalid, Waseem Khalid, Sonia Morya, Tawfiq Alsulami, Robert Mugabi, Gulzar Ahmad Nayik
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
Oat protein isolate
Fourier transform infra-red spectroscopy (FTIR)
Circular dichroism spectrophotometer
Micro-structure
Online Access:http://www.sciencedirect.com/science/article/pii/S135041772400453X
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