Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties

Keywords: By-product, Plant protein, Glycation, Process Intensification, Emulsion

Authors: Marzieh Sadeghi, Mohammad Mousavi, Mohammad Saeid Yarmand, Seyed Alireza Salami, Zahra Sarlak, Ehsan Parandi

Affiliations: Department of Food Science and Engineering, University of Tehran, Iran; Department of Horticultural Sciences, Faculty of Agriculture, University of Tehran, Karaj, Iran; Research Center of Oil and Fats, Health Technology Institute, Kermanshah University of Medical Science, Kermanshah, Iran

License: © 2025 The Author(s) CC BY 4.0 This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Article links: DOI: 10.1016/j.ultsonch.2025.107536  |  PubMed: 40882455  |  PMC: PMC12410439

Relevance: Moderate: mentioned 3+ times in text

Full text: PDF (10.4 MB)

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