Work

Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions

Year: 2026

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2026.113096

Authors: Mahsa Farrokhi, Teresa R.S. Brandão, Elsa M. Gonçalves, Cristina L.M. Silva

Institutions: Universidade Católica Portuguesa, Centro de Biotecnologia e Química Fina, Instituto Nacional de Investigação Agrária e Veterinária, GeoBioTec - Geobiociências Geotecnologias e Geo-engenharias

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundação para a Ciência e a Tecnologia

OpenAlex ID: W7167075827

FWCI:

Cites: 55

Cited by:

Related to: 10