Journal Article

·2026

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

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

Innovative Food Science & Emerging Technologies

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Electric field Rheology Plant protein Solubility Emulsion Denaturation (fissile materials) Field strength Surface tension Materials science Chemistry

Subject Areas

Proteins in Food Systems ·Food Science ·Life Sciences
Microbial Inactivation Methods ·Biotechnology ·Life Sciences
Food Drying and Modeling ·Food Science ·Life Sciences

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Industry, innovation and infrastructure 57%

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