Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

(2021) Yueyue Meng et al.   FOOD CHEMISTRY

Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

(2021) Signe H. Nissen et al.   FOOD HYDROCOLLOIDS

Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

(2021) Ai Sato et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

(2021) Samaneh Pezeshk et al.   FOOD HYDROCOLLOIDS

Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions

(2021) Zhi-Wei Liu et al.   FOOD HYDROCOLLOIDS

Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application

(2021) Jingyi Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties

(2021) Qiaozhi Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

(2021) Weiwei Zhang et al.   FOOD CHEMISTRY

Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

(2021) Yali Yu et al.   FOOD HYDROCOLLOIDS

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

(2021) Juan J. Figueroa-González et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties

(2021) Yueyue Meng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate

(2021) Yuntao Wang et al.   FOOD HYDROCOLLOIDS

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein

(2020) Tinglu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates

(2020) Ana Paula Hanke de Oliveira et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

(2020) Junguang Li et al.   FOOD CHEMISTRY

Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates

(2020) Nerea Iturmendi et al.   FOOD HYDROCOLLOIDS

Solubilisation of micellar casein powders by high-power ultrasound

(2020) Sinong Wu et al.   ULTRASONICS SONOCHEMISTRY

Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling

(2020) Shaozong Wu et al.   FOOD CHEMISTRY

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

(2020) Yihe Li et al.   ULTRASONICS SONOCHEMISTRY

The impact of ultrasound duration on the structure of β-lactoglobulin

(2020) Qiufang Liang et al.   JOURNAL OF FOOD ENGINEERING

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

(2020) Gang Liu 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

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

Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins

(2019) Lauane Nunes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

(2018) Gulcin Yildiz et al.   Innovative Food Science & Emerging Technologies

Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk

(2018) Charith A. Hettiarachchi et al.   INTERNATIONAL DAIRY JOURNAL

Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein

(2018) Longtao Zhang et al.   JOURNAL OF CEREAL SCIENCE

Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates

(2018) Ruihua Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

(2018) Yige Zhou et al.   FOOD CHEMISTRY

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen et al.   FOOD CHEMISTRY

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 partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates

(2017) Dasong Liu et al.   JOURNAL OF FOOD ENGINEERING

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

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods

(2014) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Protein folding at emulsion oil/water interfaces

(2013) Jia li Zhai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size

(2012) Dylan Z. Liu et al.   FOOD CHEMISTRY

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

(2012) Xiaozhou Song et al.   INDUSTRIAL CROPS AND PRODUCTS

The effect of ultrasound on casein micelle integrity

(2012) J. Chandrapala et al.   JOURNAL OF DAIRY SCIENCE

Comparative study of high intensity ultrasound effects on food proteins functionality

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

Alkaline pH does not disrupt re-assembled casein micelles

(2009) Ashkan Madadlou et al.   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

pH-dependent structures and properties of casein micelles

(2008) Yan Liu et al.   BIOPHYSICAL CHEMISTRY

Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier

(2008) Yinyan Zhao et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Reformation of casein particles from alkaline-disrupted casein micelles

(2008) Thom Huppertz et al.   JOURNAL OF DAIRY RESEARCH