Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

(2021) Shizhang Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

(2021) Farhad Alavi et al.   FOOD CHEMISTRY

Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein

(2021) Yuan Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

(2021) Jibing Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

(2021) Samaneh Pezeshk et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of food emulsions prepared with pea protein fractions

(2021) Emma B.A. Hinderink et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

(2021) Zongshuai Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

(2021) Ruyu Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions

(2021) Mingfeng Xu et al.   FOOD CHEMISTRY

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein

(2020) Tinglu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

(2020) Yungang Cao et al.   FOOD HYDROCOLLOIDS

Solubility and aggregation of soy protein isolate induced by different ionic liquids with the assistance of ultrasound

(2020) Liurong Huang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gamma irradiation, an effective strategy to control the oxidative damage of soy proteins during storage and processing

(2020) Sweta Kumari et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus Var) kernels protein isolates

(2020) Shugang Li et al.   Food Science and Human Wellness

Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil

(2020) Ke Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound

(2020) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white

(2020) Ine Rombouts et al.   Innovative Food Science & Emerging Technologies

Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein

(2020) Fang Li et al.   JOURNAL OF CEREAL SCIENCE

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

(2020) Ruijie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

(2020) Qiang Cui et al.   Food Bioscience

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates

(2020) Yongli Jiang et al.   FOOD HYDROCOLLOIDS

Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities

(2020) Jilu Feng et al.   FOOD CHEMISTRY

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

(2020) Jingrong Cheng et al.   MEAT SCIENCE

Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions

(2020) Yashu Chen et al.   FOOD CHEMISTRY

Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate

(2019) Nitzia Thalía Flores-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)

(2019) Aybuke Ceyhun Sezgin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

(2019) Yu-Shuo Chen et al.   FOOD CHEMISTRY

Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action

(2019) Mokhtar Dabbour et al.   ULTRASONICS SONOCHEMISTRY

Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics

(2019) Nisar A. Mir et al.   ULTRASONICS SONOCHEMISTRY

Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates

(2019) Ting Li et al.   FOOD HYDROCOLLOIDS

Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids

(2019) E. Dorta et al.   FOOD RESEARCH INTERNATIONAL

Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

(2019) Qiang Cui et al.   PROCESS BIOCHEMISTRY

Quinoa starch: Structure, properties, and applications

(2018) Guantian Li et al.   CARBOHYDRATE POLYMERS

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin

(2018) Ye Zou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring

(2018) Nisar A. Mir et al.   FOOD CHEMISTRY

Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

(2018) A. Vera et al.   ULTRASONICS SONOCHEMISTRY

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity

(2018) Liangtao Lv et al.   FOOD CHEMISTRY

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

(2018) Liurong Huang et al.   FOOD CHEMISTRY

Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho -phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods

(2017) Eve M. Mulcahy et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

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

Nutritional and biological value of quinoa ( Chenopodium quinoa Willd.)

(2017) Rubén Vilcacundo et al.   Current Opinion in Food Science

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants

(2015) Mario Cueto et al.   JOURNAL OF FOOD ENGINEERING

Effects of pulsed electric fields processing on stability of egg white proteins

(2014) Li Wu et al.   JOURNAL OF FOOD ENGINEERING

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

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

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

(2010) Weizheng Sun et al.   FOOD CHEMISTRY

Assessing the structure and function of single biomolecules with scanning transmission electron and atomic force microscopes

(2010) Shirley A. Müller et al.   MICRON

Oxidative modification of soy protein by peroxyl radicals

(2009) Wei Wu et al.   FOOD CHEMISTRY