Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate.

Foods · 2022 · PMC9563563 · PMID 36230034

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showed a trendno p-value reported

In this study, we found that when the heat treatment time was kept constant, the solubility of QPI showed a trend of first increasing and then decreasing in the range of 60–121 °C, and reached a maximum of 90 °C for 30 min, which was higher than that of the control by 33.4% ( p < 0.05).

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