Author

I. A. de Moraes

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Open access Sep 2026

New insights into modifying structure and techno-functional properties of sesame protein: high-pressure homogenization coupled with pH-shifting.

High-pressure homogenization (HPH) was investigated as a strategy to modify sesame protein isolate (SMPI) combined with pH shifting. SMPI was adjusted to pH 2.0, 7.0, and 11.0 and processed at 50, 100, or 150 MPa (1 cycle, 25 °C). HPH induced pH-dependent structural rearrangements that affected the techno-functional pr...

B. Valente, I. A. de Moraes, D. Barbin et al. · Food Chemistry · 0 citations