Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

Native amaranth protein (APN) is a nutritional ingredient with potential applications for the structuration and functionalization of food products. However, its solubility is poor, which limits its use in the food industry. The effect of ultrasonication (US) at 50% amplitude for 10 min (APUS), pH-sh... View More