Structural modifications of lupin protein isolate induced by high hydrostatic pressure and their impact on in vitro digestibility and techno-functional properties.
- DOI
- 10.1016/j.foodres.2026.119186
- Published
- 2026 Jul 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119186,
title = {Structural modifications of lupin protein isolate induced by high hydrostatic pressure and their impact on in vitro digestibility and techno-functional properties.},
author = {Opazo-Navarrete M and Bravo-Reyes C and Burgos-Díaz C and Chacón-Fuentes M and Larrea-Wachtendorff D and Domínguez-Valencia R and Lorenzo JM},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119186},
url = {https://doi.org/10.1016/j.foodres.2026.119186}
}RIS
TY - JOUR TI - Structural modifications of lupin protein isolate induced by high hydrostatic pressure and their impact on in vitro digestibility and techno-functional properties. AU - Opazo-Navarrete M AU - Bravo-Reyes C AU - Burgos-Díaz C AU - Chacón-Fuentes M AU - Larrea-Wachtendorff D AU - Domínguez-Valencia R AU - Lorenzo JM PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119186 UR - https://doi.org/10.1016/j.foodres.2026.119186 ER -
APA
M, O., C, B., C, B., M, C., D, L., R, D., & JM, L. (2026). Structural modifications of lupin protein isolate induced by high hydrostatic pressure and their impact on in vitro digestibility and techno-functional properties.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119186
Source records
- pubmed · retrieved 2026-09-26T18:24:57.189Z
- europe-pmc · retrieved 2026-09-26T18:24:57.193Z