A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Technological strategies to improve gelation properties of legume proteins with the focus on lupin

(2021) Hayder A. Al-Ali et al.   Innovative Food Science & Emerging Technologies

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

(2021) Fatma Boukid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment

(2021) Weiwei Zhang et al.   FOOD CHEMISTRY

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities

(2020) Feng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Self-assembled proteins for food applications: A review

(2020) Bárbara Tomadoni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

(2020) Junguang Li et al.   FOOD CHEMISTRY

Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound

(2020) Collette Nyuydze et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad

(2020) Haijing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

(2020) Xiaohong He et al.   Innovative Food Science & Emerging Technologies

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

(2020) Sara A. Vargas et al.   ULTRASONICS SONOCHEMISTRY

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

(2020) Zheng Fang et al.   FOOD HYDROCOLLOIDS

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

(2020) Jianfeng Wu et al.   FOOD HYDROCOLLOIDS

Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein

(2020) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Modifying the physical properties of butter using high-intensity ultrasound

(2019) Jiwon Lee et al.   JOURNAL OF DAIRY SCIENCE

Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure

(2019) Meng Zhao et al.   FOOD HYDROCOLLOIDS

Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties

(2018) Rui Liu et al.   FOOD CHEMISTRY

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

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

(2018) Bonastre Oliete et al.   Innovative Food Science & Emerging Technologies

Heating-aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-linking, and Emulsifying Properties

(2018) Qingling Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

(2018) Sadia Qamar et al.   FOOD RESEARCH INTERNATIONAL

Preparation of low molecular weight heparin using an ultrasound-assisted Fenton-system

(2018) Zijian Zhi et al.   ULTRASONICS SONOCHEMISTRY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

(2017) Gulcin Yildiz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials

(2017) Yuhao Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process

(2017) Zijian Zhi et al.   Scientific Reports

Heat-denaturation and aggregation of quinoa ( Chenopodium quinoa ) globulins as affected by the pH value

(2016) Outi E. Mäkinen et al.   FOOD CHEMISTRY

Maillard conjugation of lactulose with potentially bioactive peptides

(2016) Majid Nooshkam et al.   FOOD CHEMISTRY

Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS)

(2015) Hui Yang et al.   CARBOHYDRATE POLYMERS

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING