High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time

Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties

(2021) Md Mahfuzur Rahman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents

(2021) Stephan Sommer et al.   Sustainability

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

(2020) Tomas Roman et al.   Foods

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

(2020) Teng-Zhen Ma et al.   MOLECULES

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

(2020) Pia Silventoinen et al.   Foods

High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

(2020) Emilio Celotti et al.   Foods

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

(2019) Ivana Horvat et al.   FOOD CHEMISTRY

Carrageenans as heat stabilisers of white wine

(2019) S. Ratnayake et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Predicting protein haze formation in white wines

(2018) J.M. McRae et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

(2018) Donato Colangelo et al.   FOOD CHEMISTRY

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

(2017) Jonathan J. O’Sullivan et al.   FOOD HYDROCOLLOIDS

Influence of bentonite fining on protein composition in wine

(2017) Nadine Jaeckels et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emerging preservation technologies in grapes for winemaking

(2017) Antonio Morata et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Release of phenolic compounds from cork stoppers and its effect on protein-haze

(2016) Mario Gabrielli et al.   FOOD CONTROL

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

Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

(2015) Steven C. Van Sluyter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss

(2015) Simone Vincenzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White Wines

(2013) Marco Lucchetta et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Study of the ultrasound effects on yeast lees lysis in winemaking

(2012) Valentina Cacciola et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

(2012) Matteo Marangon et al.   FOOD CHEMISTRY

Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation

(2011) Marie Dufrechou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage

(2010) M. MARANGON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite

(2009) Francois-Xavier Sauvage et al.   FOOD CHEMISTRY

Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

(2009) Matteo Marangon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hot topic: Sonication increases the heat stability of whey proteins

(2009) M. Ashokkumar et al.   JOURNAL OF DAIRY SCIENCE

A Recombinant Saccharomyces cerevisiae Strain Overproducing Mannoproteins Stabilizes Wine against Protein Haze

(2008) D. Gonzalez-Ramos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY