Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

(2020) Junguang Li et al.   FOOD CHEMISTRY

Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

(2020) Cui Du et al.   FOOD HYDROCOLLOIDS

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

(2020) Yihe Li et al.   ULTRASONICS SONOCHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein

(2019) Zhong-Kai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

(2019) Yang Li et al.   FOOD CHEMISTRY

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation

(2019) Li-Ping Peng et al.   FOOD HYDROCOLLOIDS

Effect of high-speed shearing treatment on dehulled walnut proteins

(2019) Xiangzhen Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

(2018) Zhong-Kai Zhao et al.   Food and Bioprocess Technology

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heating-aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-linking, and Emulsifying Properties

(2018) Qingling Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen 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

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

(2017) Liurong Huang et al.   FOOD CHEMISTRY

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

(2017) Lee Cadesky et al.   JOURNAL OF DAIRY SCIENCE

Techniques and methods to study functional characteristics of emulsion systems

(2017) Yin-Ting Hu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

(2017) Furkan Turker Saricaoglu et al.   JOURNAL OF FOOD ENGINEERING

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Fractionation and characterization of soy β-conglycinin–dextran conjugates via macromolecular crowding environment and dry heating

(2016) Jingyi Weng et al.   FOOD CHEMISTRY

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

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

(2016) H. Lee et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

(2016) Moxi Zhou et al.   Innovative Food Science & Emerging Technologies

Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

(2016) Lin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein

(2016) Suyun Li et al.   ULTRASONICS SONOCHEMISTRY

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

(2015) Hao Hu et al.   FOOD HYDROCOLLOIDS

Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties

(2015) Hua-Neng Xu et al.   Soft Matter

Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate

(2013) Rong He et al.   Food and Bioprocess Technology

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

(2013) Feng Xue et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

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

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

Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures

(2011) Fang Yuan et al.   Food and Bioprocess Technology

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

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

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

(2007) Greta Krešić et al.   JOURNAL OF FOOD ENGINEERING

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

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