Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film

Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives

(2020) Santosh Kumar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of edible soldier fly protein and hydrolysate altered by multiple-frequency ultrasound: Structural, physical, and functional attributes

(2020) Benjamin Kumah Mintah et al.   PROCESS BIOCHEMISTRY

Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide

(2020) Leqi Cui et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

(2019) Hao Gao et al.   PROCESS BIOCHEMISTRY

Behavior of microplastics and plastic film residues in the soil environment: A critical review

(2019) Ruimin Qi et al.   SCIENCE OF THE TOTAL ENVIRONMENT

High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products

(2019) Jonas T. Guimarães et al.   ULTRASONICS SONOCHEMISTRY

Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films

(2019) Antonia Vera et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

(2019) Karen Cruz-Diaz et al.   Food Packaging and Shelf Life

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

(2018) Osman Gul 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

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

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein

(2017) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

(2016) Dariusz Kowalczyk et al.   FOOD HYDROCOLLOIDS

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

(2015) Hao Hu et al.   FOOD HYDROCOLLOIDS

Development of a chicken feet protein film containing essential oils

(2015) Ji-Hyun Lee et al.   FOOD HYDROCOLLOIDS

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

A Study on the Mechanical Properties of Pea Protein Isolate Films

(2013) Dariusz Kowalczyk et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

(2012) L.A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts

(2012) Ghadeer F. Mehyar et al.   JOURNAL OF FOOD SCIENCE

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Opportunities and Challenges in Application of Ultrasound in Food Processing

(2011) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

(2011) Jiang Jiang et al.   FOOD CHEMISTRY

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

(2011) Dariusz Kowalczyk et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on properties of gluten-based film

(2010) Eva Marcuzzo et al.   Innovative Food Science & Emerging Technologies

Ultrasound effect on physical properties of corn starch

(2009) Anet Režek Jambrak et al.   CARBOHYDRATE POLYMERS

Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures

(2007) Maria José Fabra et al.   JOURNAL OF FOOD ENGINEERING