Physicochemical, techno-functional, biochemical and structural characterization of a protein isolate from groundnut (Arachis hypogaea L.) paste treated with high-intensity ultrasoundJuan Alberto Resendiz Vazquez, José Armando Ulloa, Judith Esmeralda Urías Silvas et al.|Food Chemistry|2024Cited by 12
“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut ( <i>Arachis hypogaea</i> L.) Protein Isolates: A Review”Ángel Efraín Rodríguez Rivera, Antonio Hidalgo Millan, Juan Alberto Resendiz Vazquez et al.|Food Chemistry International|2026Cited by 0