The impact of ultrasound duration on the structure of β-lactoglobulin
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The impact of ultrasound duration on the structure of β-lactoglobulin
Authors
Keywords
Ultrasound, β-Lactoglobulin, Hydrolysis, Structural characteristics, Aggregation
Journal
JOURNAL OF FOOD ENGINEERING
Volume 292, Issue -, Pages 110365
Publisher
Elsevier BV
Online
2020-10-02
DOI
10.1016/j.jfoodeng.2020.110365
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of ultrasound on the preparation of resveratrol-loaded zein particles
- (2018) Qiufang Liang et al. JOURNAL OF FOOD ENGINEERING
- Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment
- (2018) Shuang Ma et al. ULTRASONICS SONOCHEMISTRY
- Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment
- (2017) Liurong Huang et al. FOOD CHEMISTRY
- Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin
- (2017) Xuanyi Meng et al. FOOD CHEMISTRY
- Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates
- (2017) Qiufang Liang et al. JOURNAL OF FOOD QUALITY
- Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein
- (2017) Xue Yang et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein
- (2016) Suyun Li et al. ULTRASONICS SONOCHEMISTRY
- Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis
- (2016) Yanyan Zhang et al. ULTRASONICS SONOCHEMISTRY
- Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides
- (2015) Elena Leeb et al. FOOD CHEMISTRY
- Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: stepwise multiple linear regression analysis
- (2015) Yanyan Zhang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study
- (2015) Jian Jin et al. ULTRASONICS SONOCHEMISTRY
- Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal
- (2015) Jian Jin et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on the structure and physical properties of black bean protein isolates
- (2014) Lianzhou Jiang et al. FOOD RESEARCH INTERNATIONAL
- The Evaluation of Dipeptidyl Peptidase (DPP)-IV, α-Glucosidase and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Whey Proteins Hydrolyzed with Serine Protease Isolated from Asian Pumpkin (Cucurbita ficifolia)
- (2014) Babij Konrad et al. International Journal of Peptide Research and Therapeutics
- Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein
- (2013) Xiaofeng Ren et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of ultrasound treatment on particle size and molecular weight of whey proteins
- (2013) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
- Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides
- (2013) Cunshan Zhou et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Ultrasonics in food processing
- (2012) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity
- (2011) Kamel Eddine El Mecherfi et al. EUROPEAN FOOD RESEARCH AND 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
- Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS
- (2009) Seronei Chelulei Cheison et al. FOOD CHEMISTRY
- Proteolytic Pattern, Antigenicity, and Serum Immunoglobulin E Binding of β-Lactoglobulin Hydrolysates Obtained by Pepsin and High-Pressure Treatments
- (2008) R. Chicón et al. JOURNAL OF DAIRY SCIENCE
- Sonication of proteins causes formation of aggregates that resemble amyloid
- (2004) Peter B. Stathopulos et al. PROTEIN SCIENCE
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now