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V. Briones-Labarca

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Oct 2026

pH-shifting and high-intensity ultrasound enable the functional design of quinoa protein isolate as a plant-based emulsifier.

Quinoa protein isolate (QPI) derived from dehulling by-products was structurally tailored using a combined pH-shifting and high-intensity ultrasound (HIU) approach to enhance its functionality as a plant-based emulsifier. Alkaline conditions (pH 11) promoted protein unfolding, increasing solubility, surface charge, and...

V. Briones-Labarca, Claudia Giovagnoli-Vicuña, M. Bugueño et al. · 0 citations

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