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April 26, 2026Journal of the Science of Food and Agriculture0 citations

Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high‐hydrostatic‐pressure pretreatment

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JWJing WangNorthwest A&F UniversityAGAiying GuNorthwest A&F UniversityXWXiaolong WuNortheast Agricultural University

Key Points

  • This research aims to assess how high-hydrostatic-pressure treatment can improve the extraction and properties of quinoa protein.
  • High-hydrostatic-pressure pretreatment applied to quinoa protein extraction.
  • Evaluation of structural, physicochemical, and functional properties of extracted quinoa protein.
  • HHP treatment significantly improved extraction efficiency of quinoa protein.
  • Functional properties of quinoa protein were enhanced, indicating better applications in food production.

Abstract

These findings indicate that HHP treatment is a promising method for improving the extraction efficiency and functional properties of QP, thereby enhancing its applications in the food industry. © 2026 Society of Chemical Industry.

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Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/69edad4b4a46254e215b4e91https://doi.org/10.1002/jsfa.70477
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