Texture analysis Plant-based meat represents a significant trend in contemporary dietary preferences, with improving product palatability as a key objective.
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Extraction of degraded proteins from red and green macroalgae using ultrasonic-assisted extraction and Fenton's reagent in combination.
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The sentences
The surface hydrophobicity of the treated macroalgae significantly increased, while total and free sulfhydryl groups showed a decreasing trend, indicating that proteins were broken into smaller peptides, resulting in the destruction of sulfhydryl groups.