Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.

Food Chem X · 2025 · PMC11770516 · PMID 39872822

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a decreasing trendno p-value reported

HHP treatment did not significantly affect the solubility of the proteins (1 % and 3 %) and even resulted in a decreasing trend of solubility with increasing treatment pressure at a protein concentration of 5 %, suggesting that the high concentration may be one of the reasons for the promotion of protein aggregation ( Wang et al., 2008 ). 3.1.2.

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