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Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of

Jing Wang1, Aiying Gu1, Xiaolong Wu2

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, China.

Journal of the Science of Food and Agriculture
|April 24, 2026
PubMed
Abstract

Keywords:
functional propertieshigh hydrostatic pressurequinoa proteinstructure

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