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Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicrobial Inactivation Methods

High-Intensity Ultrasound-induced Structural Modification of Black Bean (Phaseolus vulgaris L.) Protein Isolate: Improved Amino Acid Composition, and Nutritional Profiling

Priti Sharad Mali, Pradyuman Kumar

2026.4.6Food Biophysics

DOI: 10.1007/s11483-026-10130-y

Abstract

Abstract is not available.

Citation format

MALI, Priti Sharad; KUMAR, Pradyuman. High-intensity ultrasound-induced structural modification of black bean (phaseolus vulgaris l.) protein isolate: Improved amino acid composition, and nutritional profiling. Food Biophysics, 2026, 21(2).