Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
Authors
Keywords
Ultrasound, Soy protein isolate nanofibril, Fibrillation kinetics, Physicochemical property, Structure
Journal
ULTRASONICS SONOCHEMISTRY
Volume 78, Issue -, Pages 105741
Publisher
Elsevier BV
Online
2021-08-29
DOI
10.1016/j.ultsonch.2021.105741
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
- (2021) Luis M. Carrillo-Lopez et al. ULTRASONICS SONOCHEMISTRY
- Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification
- (2021) Ning Xiang et al. FOOD CHEMISTRY
- Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
- (2020) Yu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Oxidative stability of soy proteins: From ground soybeans to structured products
- (2020) Patrícia Duque-Estrada et al. FOOD CHEMISTRY
- Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity
- (2020) Yu Hu et al. FOOD HYDROCOLLOIDS
- Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
- (2020) Xingfei Li et al. FOOD HYDROCOLLOIDS
- Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
- (2020) Yuntao Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound
- (2020) Feng Xue et al. ULTRASONICS SONOCHEMISTRY
- Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
- (2020) Shuang Li et al. FOOD HYDROCOLLOIDS
- Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability
- (2020) Hui-Shuang Zhao et al. FOOD RESEARCH INTERNATIONAL
- Advances in application of ultrasound in food processing: A review
- (2020) Nitya Bhargava et al. ULTRASONICS SONOCHEMISTRY
- Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils
- (2020) Ting Li et al. FOOD HYDROCOLLOIDS
- Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties
- (2019) Zhibiao Feng et al. FOOD HYDROCOLLOIDS
- Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity
- (2019) Di Wu et al. BIOTECHNOLOGY ADVANCES
- Thermosonication-induced structural changes and solution properties of mung bean protein
- (2019) Zhifeng Zhong et al. ULTRASONICS SONOCHEMISTRY
- Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
- (2019) Farhad Alavi et al. FOOD HYDROCOLLOIDS
- Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds
- (2018) Ricardo Chagas et al. FOOD CHEMISTRY
- Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin
- (2018) Di Zhao et al. FOOD HYDROCOLLOIDS
- Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
- (2018) Charmaine K.W. Koo et al. JOURNAL OF FOOD ENGINEERING
- Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
- (2018) Mehdi Mohammadian et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High intensity ultrasound treatment of faba bean ( Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes
- (2018) Alejandro Martínez-Velasco et al. ULTRASONICS SONOCHEMISTRY
- 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
- Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
- (2018) Anju Boora Khatkar et al. ULTRASONICS SONOCHEMISTRY
- Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils
- (2018) Mehdi Mohammadian et al. FOOD HYDROCOLLOIDS
- Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
- (2018) Di Wu et al. FOOD HYDROCOLLOIDS
- Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin
- (2017) Wenjie Xia et al. FOOD RESEARCH INTERNATIONAL
- Investigating the inhibitory effects of zinc ions on amyloid fibril formation of hen egg-white lysozyme
- (2017) Baoliang Ma et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules
- (2017) Warji et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Globular plant protein aggregates for stabilization of food foams and emulsions
- (2017) Luca Amagliani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Drastic acceleration of fibrillation of insulin by transient cavitation bubble
- (2017) Kichitaro Nakajima et al. ULTRASONICS SONOCHEMISTRY
- Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
- (2017) Ziye Zhang et al. ULTRASONICS SONOCHEMISTRY
- Formation and pH-stability of whey protein fibrils in the presence of lecithin
- (2016) Raphaela Araujo Mantovani et al. FOOD HYDROCOLLOIDS
- Impact of stirring speed on β-lactoglobulin fibril formation
- (2016) Shy Kai Ng et al. FOOD SCIENCE AND BIOTECHNOLOGY
- 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
- Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment
- (2016) Xin-Sheng Qin et al. ULTRASONICS SONOCHEMISTRY
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu 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
- Fibril Formation from Pea Protein and Subsequent Gel Formation
- (2014) Claire Darizu Munialo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
- (2013) Hao Hu et al. FOOD HYDROCOLLOIDS
- The effect of limited proteolysis by different proteases on the formation of whey protein fibrils
- (2013) Yu-Zhe Gao et al. JOURNAL OF DAIRY SCIENCE
- Self-Assembly of Ovalbumin into Amyloid and Non-Amyloid Fibrils
- (2012) Cecile Lara et al. BIOMACROMOLECULES
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Effect of high-pressure homogenization on particle size and film properties of soy protein isolate
- (2012) Xiaozhou Song et al. INDUSTRIAL CROPS AND PRODUCTS
- Whey Protein Nanofibrils: The Environment–Morphology–Functionality Relationship in Lyophilization, Rehydration, and Seeding
- (2012) Simon M. Loveday et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions
- (2011) S.M. Loveday et al. FOOD HYDROCOLLOIDS
- Growth Kinetics of Amyloid-like Fibrils Derived from Individual Subunits of Soy β-Conglycinin
- (2011) Jin-Mei Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of pH, NaCl, CaCl2and Temperature on Self-Assembly of β-Lactoglobulin into Nanofibrils: A Central Composite Design Study
- (2011) S. M. Loveday 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
- Ultrasonication-Dependent Acceleration of Amyloid Fibril Formation
- (2011) Masatomo So et al. JOURNAL OF MOLECULAR BIOLOGY
- Insights into the Mechanism of Aggregation and Fibril Formation from Bovine Serum Albumin
- (2011) Mily Bhattacharya et al. JOURNAL OF PHYSICAL CHEMISTRY B
- Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
- (2011) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Formation of Amyloid Fibrils from Kidney Bean 7S Globulin (Phaseolin) at pH 2.0
- (2010) Chuan-He Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation and Characterization of Amyloid-like Fibrils from Soy β-Conglycinin and Glycinin
- (2010) Chuan-He Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The Critical Aggregation Concentration of β-Lactoglobulin-Based Fibril Formation
- (2009) Ardy Kroes-Nijboer et al. Food Biophysics
- Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2
- (2008) Cynthia Akkermans et al. BIOMACROMOLECULES
- Sonication of proteins causes formation of aggregates that resemble amyloid
- (2004) Peter B. Stathopulos et al. PROTEIN SCIENCE
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started