Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics

Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

(2016) Surangna Jain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing

(2016) Ye Zou et al.   ULTRASONICS SONOCHEMISTRY

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

(2016) Wenfei Xiong et al.   ULTRASONICS SONOCHEMISTRY

Power Ultrasound Assisted Design of Egg Albumin Nanoparticles

(2015) Carolina Arzeni et al.   Food Biophysics

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

Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries

(2015) Ruann Janser Soares de Castro et al.   FOOD RESEARCH INTERNATIONAL

Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

(2014) Andrea B. Stefanović et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein

(2014) Bei Wang et al.   Food Biophysics

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

(2014) Lidia López-Barrios et al.   JOURNAL OF FOOD SCIENCE

Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein

(2013) Xiaofeng Ren et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes

(2013) Hankie Uluko et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review

(2013) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

Functionality of egg white proteins as affected by high intensity ultrasound

(2012) Carolina Arzeni 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

Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology

(2012) Ke Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Purification and identification of antioxidant peptides from egg white protein hydrolysate

(2011) Chen Chen et al.   AMINO ACIDS

Effect of sonication on thermolysin hydrolysis of ovotransferrin

(2010) Bo Lei et al.   FOOD CHEMISTRY

Dubiumin, a chymotrypsin-like serine protease from the seeds of Solanum dubium Fresen

(2009) Isam A. Mohamed Ahmed et al.   PHYTOCHEMISTRY

Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

(2008) Yeung Joon Choi et al.   JOURNAL OF FOOD SCIENCE

Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound

(2007) Huihua Huang et al.   ULTRASONICS SONOCHEMISTRY