Enhancing quinoa protein properties: Pulsed electric fields as a sustainable green innovation for structural and functional excellence

Innovative Food Science & Emerging Technologies 2026

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Authors: Atefeh Farahmand, Sara Naji-Tabasi, Behrouz Ghorani, Bahareh Emadzadeh, Atena Modiri-Dovom, Omer Saeid Toker

DOI: 10.1016/j.ifset.2026.104433

Cited by: 3

References: 78

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Food Drying and Modeling

References 78