Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis ) protein isolates

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

(2018) Bahman Nazari et al.   ULTRASONICS SONOCHEMISTRY

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

(2017) Mudasir Ahmad Malik et al.   ULTRASONICS SONOCHEMISTRY

Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit ( Artocarpus heterophyllus ) seed protein isolate

(2017) J.A. Resendiz-Vazquez et al.   ULTRASONICS SONOCHEMISTRY

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Scallop genome provides insights into evolution of bilaterian karyotype and development

(2017) Shi Wang et al.   Nature Ecology & Evolution

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Ultrasound-induced changes in physical and functional properties of whey proteins

(2016) Xue Shen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

(2016) Wenfei Xiong et al.   ULTRASONICS SONOCHEMISTRY

Effect of succinylation on physicochemical and functional properties of milk protein concentrate

(2015) B.G. Shilpashree et al.   FOOD RESEARCH INTERNATIONAL

Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein

(2015) B.G. Shilpashree et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

(2014) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Bioactive compounds from marine mussels and their effects on human health

(2013) Ulrike Grienke et al.   FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

(2013) Sun Yanjun et al.   JOURNAL OF FOOD ENGINEERING

Use of viscera extract from hybrid catfish (Clarias macrocephalus×Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle

(2012) Sappasith Klomklao et al.   FOOD CHEMISTRY

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures

(2012) Jayani Chandrapala et al.   FOOD RESEARCH INTERNATIONAL

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

(2012) Xiaozhou Song et al.   INDUSTRIAL CROPS AND PRODUCTS

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique-process characteristics and functionality of the isolates

(2012) Patroklos K Vareltzis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

(2011) Chen Chen et al.   Food and Bioprocess Technology

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin

(2010) Midori Suzuki et al.   FOOD CHEMISTRY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy Flakes

(2009) Bishnu Karki et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING