Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

(2020) Yuying Wang et al.   FOOD HYDROCOLLOIDS

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins

(2019) Qiang Cui et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Ultrasonic/sonochemical synthesis and evaluation of nanostructured oil in water emulsions for topical delivery of protein drugs

(2019) S. Mohamadi Saani et al.   ULTRASONICS SONOCHEMISTRY

Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

(2019) Di Wu et al.   FOOD HYDROCOLLOIDS

Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes

(2019) Zhaojun Zheng et al.   FOOD HYDROCOLLOIDS

Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein

(2018) Xiaodan Zang et al.   JOURNAL OF CEREAL SCIENCE

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

(2018) Ahmed Taha et al.   ULTRASONICS SONOCHEMISTRY

Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction

(2017) Long Sheng et al.   FOOD HYDROCOLLOIDS

Analytical techniques for the study of polyphenol–protein interactions

(2015) Nataša Poklar Ulrih   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate

(2015) Zhao Long et al.   FOOD CHEMISTRY

Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin

(2015) Idoia Codina-Torrella et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

(2014) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

(2012) Elena Sánchez-Zapata et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates

(2012) Miao Liang 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 limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

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

Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

(2010) S. Martini et al.   FOOD RESEARCH INTERNATIONAL

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

(2010) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams

(2009) Riitta Partanen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Physical properties of ultrasound treated soy proteins

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

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING

Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

(2007) Olga Borges et al.   FOOD CHEMISTRY

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE