Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

2024/01/01 by Nafisa Sadaf, Arda Tuhanioglu, Navam Hettiarachchy +1 · 1 voice
Agricultural and Biological Sciences · Materials Science · Nursing · #Food composition and properties #Polymer Foaming and Composites #Proteins in Food Systems

paper · pdf · doi:10.1039/d3ra07426a

openalex publication_date 2024/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01

Abstract

The aim of this research was to use supercritical carbon dioxide (SC-CO 2 ) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties.

Citations

• A New Equation of State for Carbon Dioxide Covering the Fluid Region from the Triple-Point Temperature to 1100 K at Pressures up to 800 MPa
• Modification of plant proteins for improved functionality: A review

Discussions

• We would like to highlight the winner of the RSC Advances Outstanding Student Paper Award 2024 in the Food Chemistry category, Nafisa Sadaf, for her contribution in doi.org/10.1039/D3RA... 🏆Congratul [bsky, 1 points, 0 comments]

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