pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties

Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates

(2021) Dipak Das et al.   FOOD CHEMISTRY

Ultrasound frequency effect on soybean protein: Acoustic field simulation, extraction rate and structure

(2021) Yanhua Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

(2021) Kun Gao et al.   FOOD HYDROCOLLOIDS

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

(2020) Luis Alberto Aguilar-Acosta et al.   Biomolecules

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

(2020) Zili Gao et al.   FOOD RESEARCH INTERNATIONAL

Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

(2020) Pattarapon Phuhongsung et al.   Food and Bioprocess Technology

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

(2020) Pia Silventoinen et al.   Foods

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

Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality

(2020) Sajad Ahmad Sofi et al.   International Journal of Gastronomy and Food Science

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

(2020) Dian W. Ningtyas et al.   FOOD HYDROCOLLOIDS

Conformational Changes of Soy Proteins under High-intensity Ultrasound and High-speed Shearing Treatments

(2019) Jiahan Zou et al.   ACS Sustainable Chemistry & Engineering

Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

(2019) Sidmara Bedin et al.   SEPARATION SCIENCE AND TECHNOLOGY

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

Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles

(2019) Abbas Khan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

(2019) Xiaobin Ma et al.   ULTRASONICS SONOCHEMISTRY

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

(2018) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

(2018) Zhenbao Zhu et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound-assisted α -amylase degradation treatment with multiple modes on the extraction of rice protein

(2018) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

The effect of pH on the wetting and dissolution of milk protein isolate powder

(2018) Shaozong Wu et al.   JOURNAL OF FOOD ENGINEERING

Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

(2017) Ana Cardinale Pereira Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Enhanced wetting behaviours of whey protein isolate powder: The different effects of lecithin addition by fluidised bed agglomeration and coating processes

(2017) Junfu Ji et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

(2017) Ye Zou et al.   PROCESS BIOCHEMISTRY

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

(2017) Mudasir Ahmad Malik 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

Functional Properties of Rice Bran Protein Isolate at Different pH Levels

(2016) Mahroo Esmaeili et al.   CEREAL CHEMISTRY

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

(2016) Sonda Benelhadj et al.   FOOD CHEMISTRY

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   FOOD CHEMISTRY

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

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Preparation of cross-linked soy protein isolate-based environmentally-friendly films enhanced by PTGE and PAM

(2015) Fengjuan Xu et al.   INDUSTRIAL CROPS AND PRODUCTS

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Sesame protein isolate: Fractionation, secondary structure and functional properties

(2012) Allaoua Achouri et al.   FOOD RESEARCH INTERNATIONAL

Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoaWilld.) and its influence on film formation

(2012) Carolina Valenzuela et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low-Fat Turkey Bologna

(2012) Dileep A. Omana et al.   JOURNAL OF FOOD SCIENCE

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

(2012) Tatiana Shchekoldina et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Improving Jatropha curcas seed protein recovery by using counter current multistage extraction

(2010) Dianika Lestari et al.   BIOCHEMICAL ENGINEERING JOURNAL

Jatropha seed protein functional properties for technical applications

(2010) Dianika Lestari et al.   BIOCHEMICAL ENGINEERING JOURNAL

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

(2010) Qianchun Deng et al.   FOOD CHEMISTRY

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

Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity

(2010) Pablo R. Salgado et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Enhancing protein and sugar release from defatted soy flakes using ultrasound technology

(2009) Bishnu Karki et al.   JOURNAL OF FOOD ENGINEERING