Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure

Preparation, characterization and in vitro stability of iron-chelating peptides from mung beans

(2021) Yijun Zhang et al.   FOOD CHEMISTRY

Potential anticarcinogenic effect of goat milk-derived bioactive peptides on HCT-116 human colorectal carcinoma cell line

(2021) Bilal Çakır et al.   ANALYTICAL BIOCHEMISTRY

Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

(2021) Sourav Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates

(2021) Wenxue Zhang et al.   ULTRASONICS SONOCHEMISTRY

Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment

(2021) Parisa Fathi et al.   Food Bioscience

Preparation and identification of antioxidant peptides from cottonseed proteins

(2021) Liying Wang et al.   FOOD CHEMISTRY

Identification and antioxidant activity of bovine bone collagen-derived novel peptides prepared by recombinant collagenase from Bacillus cereus

(2021) Yihang Song et al.   FOOD CHEMISTRY

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

(2021) Lei Sha et al.   FOOD CHEMISTRY

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

(2021) Long He et al.   JOURNAL OF FOOD SCIENCE

High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

(2020) Henan Zou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation

(2020) Xue Zhao et al.   FOOD CHEMISTRY

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

(2020) F.B. Siewe et al.   ULTRASONICS SONOCHEMISTRY

Extraction of collagen-II with pepsin and ultrasound treatment from chicken sternal cartilage; physicochemical and functional properties

(2020) Ayesha Noreen Akram et al.   ULTRASONICS SONOCHEMISTRY

Optimization of the collagen extraction from Nile tilapia skin (Oreochromis niloticus) and its hydrogel with hyaluronic acid

(2020) Maria do L. Linhares Rodrigues Menezes et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Asian bullfrog (Rana tigerina) skin gelatin extracted by ultrasound-assisted process: Characteristics and in-vitro cytotoxicity

(2020) Supatra Karnjanapratum et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The functional modification of legume proteins by ultrasonication: A review

(2020) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment

(2020) Xuejing Fan et al.   FOOD HYDROCOLLOIDS

Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

(2020) Federico Casanova et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Collagen as a source of bioactive peptides: a bioinformatics approach

(2020) Suleivys M. Nuñez et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in carbonated beverages

(2020) Armin Mirzapour-Kouhdasht et al.   FOOD CHEMISTRY

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

(2020) Qiang Cui et al.   Food Bioscience

Characterization and comparison of collagen extracted from the skin of the Nile tilapia by fermentation and chemical pretreatment

(2020) Zengliu Song et al.   FOOD CHEMISTRY

Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils

(2020) Ting Li et al.   FOOD HYDROCOLLOIDS

Novel technologies for the production of bioactive peptides

(2020) Sule Keskin Ulug et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasonic treatment on physicochemical properties of water-soluble protein from Moringa oleifera seed

(2020) Shi-Qi Tang et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins

(2020) Yufeng Li et al.   ULTRASONICS SONOCHEMISTRY

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from Album (Chenopodium album) seed

(2019) Nisar A. Mir et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

(2019) Alessandra Roseline VIDAL et al.   Food Science and Technology

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Effects of slit divergent ultrasound and enzymatic treatment on the structure and antioxidant activity of arrowhead protein

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

(2018) Y Zou et al.   POULTRY SCIENCE

A quantitative comparable study on multi-hierarchy conformation of acid and pepsin-solubilized collagens from the skin of grass carp (Ctenopharyngodon idella)

(2018) Shichen Zhu et al.   Materials Science & Engineering C-Materials for Biological Applications

High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties

(2018) Noor Al-Ruwaih et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion

(2018) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

(2017) Farzaneh Nasrollahzadeh et al.   FOOD RESEARCH INTERNATIONAL

Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure

(2017) Cunshan Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic production of protein hydrolysates from steelhead (Oncorhynchus mykiss) skin gelatin as inhibitors of dipeptidyl-peptidase IV and angiotensin-I converting enzyme

(2017) Imelda W.Y. Cheung et al.   Journal of Functional Foods

Self-assembly of zein microspheres with controllable particle size and narrow distribution using a novel built-in ultrasonic dialysis process

(2016) Guijin Liu et al.   CHEMICAL ENGINEERING JOURNAL

Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates

(2016) Justyna Borawska et al.   FOOD CHEMISTRY

Ultrasound-induced changes in physical and functional properties of whey proteins

(2016) Xue Shen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

(2016) Ye Zou et al.   PROCESS BIOCHEMISTRY

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

(2015) César Ozuna et al.   FOOD RESEARCH INTERNATIONAL

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis

(2014) Sureeporn Kangsanant et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones

(2013) Jordi Pagán et al.   JOURNAL OF FOOD ENGINEERING

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of several marine skin gelatins

(2010) A. Alemán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems

(2010) Dai-Hung Ngo et al.   Journal of Functional Foods