Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

(2021) B. Khadhraoui et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

(2021) Tong Wang et al.   ULTRASONICS SONOCHEMISTRY

Thermodynamic parameters of gelatin-pectin complex coacervation

(2021) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound

(2021) Ann-Marie Kalla-Bertholdt et al.   Innovative Food Science & Emerging Technologies

Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants

(2021) Qing Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour

(2020) Fedor V. Vityazev et al.   CARBOHYDRATE POLYMERS

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

(2020) Mingming Zhong et al.   FOOD HYDROCOLLOIDS

Ultrasonic–assisted extraction of polysaccharides from Auricularia auricula and effects of its acid hydrolysate on the biological function of Caenorhabditis elegans

(2020) Jingyi Gu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

(2020) Sijie Hu et al.   ULTRASONICS SONOCHEMISTRY

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

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

(2020) Qiang Cui et al.   Food Bioscience

Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction

(2019) Weijun Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

(2019) Rui Li et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of high methoxyl pectins in binary systems of water-ethanol

(2019) Wen-xin Jiang et al.   CARBOHYDRATE POLYMERS

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

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

Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

(2019) Xiaobin Ma et al.   ULTRASONICS SONOCHEMISTRY

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

(2018) Zhenbao Zhu et al.   FOOD RESEARCH INTERNATIONAL

Electrostatic interaction between proteins and polysaccharides: physicochemical aspects and applications in emulsion stabilization

(2018) Kivia Mislaine Albano et al.   FOOD REVIEWS INTERNATIONAL

Effect of electrochemical modification on the structural characteristics and emulsion storage stability of soy protein isolate

(2018) Dianyu Yu et al.   PROCESS BIOCHEMISTRY

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

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Liurong Huang et al.   FOOD CHEMISTRY

Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

(2017) Hang Yu et al.   Food and Bioprocess Technology

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

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

(2017) Mírian Luisa Faria Freitas et al.   Polimeros-Ciencia e Tecnologia

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

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

(2016) Clare Kyomugasho et al.   FOOD HYDROCOLLOIDS

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

(2016) Suyun Li et al.   ULTRASONICS SONOCHEMISTRY

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

(2015) Lei Ma et al.   FOOD CHEMISTRY

Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions

(2014) Like Mao et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Structural and functional alterations of myoglobin by glucose-protein interactions

(2014) Yong You et al.   JOURNAL OF MOLECULAR MODELING

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li 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

High-Intensity Ultrasound Processing of Pineapple Juice

(2011) Mayra Garcia Maia Costa et al.   Food and Bioprocess Technology

Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate

(2011) Maneephan Keerati-u-rai et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Pectin structure and biosynthesis

(2008) D MOHNEN   CURRENT OPINION IN PLANT BIOLOGY

Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups

(2008) R. Lutz et al.   FOOD HYDROCOLLOIDS

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS