Wenhao Hu

Fermentation of oilseeds and their by‐products: biotechnological transformations, challenges and future prospects for nutrient enhancement and functional food development

Abstract Oilseed fermentation is a traditional biological process with a long history. In recent years, due to its potential in enhancing nutritional value, reducing anti‐nutritional factors, and generating bioactive compounds, this technology has regained attention. This article...

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...