Longkun Wu

Ultrasound-Induced Changes in the Physicochemical and Functional Properties of Whole and Defatted Tiger Nut Flours: Association with Endogenous Lipid Content

Ultrasound treatment can alter the functional properties of flour systems by modifying the organization of starch, protein, lipids, and other matrix components. In this study, whole tiger nut flour (WTF) and defatted tiger nut flour (DTF) were treated with probe ultrasonication a...