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

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

(2016) Rikke P. Frydenberg et al.   FOOD CHEMISTRY

Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

(2016) Pavan Kumar Chityala et al.   FOOD CHEMISTRY

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

High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio

(2016) Rikke P. Frydenberg et al.   INTERNATIONAL DAIRY JOURNAL

The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

(2016) Jonathan O'Sullivan et al.   JOURNAL OF CEREAL SCIENCE

Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

(2016) E.-A. Norwood et al.   JOURNAL OF DAIRY SCIENCE

Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate

(2016) Chanchan Sun et al.   JOURNAL OF FOOD ENGINEERING

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

(2016) Peipei Zhang et al.   ULTRASONICS SONOCHEMISTRY

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

(2016) Wenfei Xiong et al.   ULTRASONICS SONOCHEMISTRY

Whey-ing up the options – Yesterday, today and tomorrow

(2015) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL

The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate

(2015) Ricky S.H. Lam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

(2014) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

(2014) Annalisa Segat et al.   FOOD RESEARCH INTERNATIONAL

Influence of viscosity modifier nature and concentration on the viscous flow behaviour of oil-based drilling fluids at high pressure

(2013) J. Hermoso et al.   APPLIED CLAY SCIENCE

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

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

(2013) Sun Yanjun et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures

(2012) Jayani Chandrapala et al.   FOOD RESEARCH INTERNATIONAL

Nanoscale Understanding of Thermal Aggregation of Whey Protein Pretreated by Transglutaminase

(2012) Wan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen 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

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

(2010) Laura Gordon et al.   Food Biophysics

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak 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