Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices

Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

(2022) Xiaocao Zhao et al.   FOOD CHEMISTRY

Ultrasound-Assisted Processing: Science, Technology and Challenges for the Plant-Based Protein Industry

(2022) Josephine Ampofo et al.   ULTRASONICS SONOCHEMISTRY

Sustainable Applications for the Valorization of Cereal Processing By-Products

(2022) Charis M. Galanakis   Foods

Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions

(2022) Lei Sha et al.   FOOD RESEARCH INTERNATIONAL

Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions

(2022) Wen Jiang et al.   FOOD RESEARCH INTERNATIONAL

Pressurized liquids vs. high intensity focused ultrasounds for the extraction of proteins from a pomegranate seed waste

(2022) M. Guzmán-Lorite et al.   Innovative Food Science & Emerging Technologies

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

(2022) Zuhaib F. Bhat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

(2022) Ruixuan Zhao et al.   ULTRASONICS SONOCHEMISTRY

New insights into the ultrasound impact on covalent reactions of myofibrillar protein

(2022) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

(2022) Jun Sun et al.   FOOD CHEMISTRY

Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters

(2022) Jiahui Chen et al.   FOOD CHEMISTRY

Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

(2022) Sruthi Kumar et al.   FOOD CHEMISTRY

Comparative study on the in vitro digestibility of chicken protein after different modifications

(2022) Jiahui Chen et al.   FOOD CHEMISTRY

Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure

(2022) Haifeng Wang et al.   FOOD RESEARCH INTERNATIONAL

Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study

(2022) Jiahui Chen et al.   FOOD CHEMISTRY

Food Matrix and Macronutrient Digestion

(2021) Edoardo Capuano et al.   Annual Review of Food Science and Technology

Functionality of Food Components and Emerging Technologies

(2021) Charis M. Galanakis   Foods

Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions

(2021) Shuyi Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of isothermal titration calorimetry in pure and applied research from 2016 to 2020

(2021) Robert J. Falconer et al.   JOURNAL OF MOLECULAR RECOGNITION

Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era

(2021) Charis M. Galanakis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction

(2021) Zhiyu Li et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism

(2021) Xuanting Liu et al.   ULTRASONICS SONOCHEMISTRY

Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality

(2021) Helen S. Joyner   Annual Review of Food Science and Technology

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

(2021) Lei Sha et al.   FOOD CHEMISTRY

Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi

(2021) Hui-zhi Chen et al.   FOOD RESEARCH INTERNATIONAL

Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

(2021) Amir Amiri et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound on mill starch and protein in ultrasound-assisted laboratory-scale corn wet-milling

(2021) Jie Liu et al.   JOURNAL OF CEREAL SCIENCE

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

(2021) Binjia Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

(2021) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly

(2021) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

(2021) Tong Wang et al.   ULTRASONICS SONOCHEMISTRY

Extraction of Pb(II) from wheat samples via dual-frequency ultrasound-assisted enzymatic digestion and the mechanisms of its interactions with wheat proteins

(2021) Hui Cao et al.   FOOD CHEMISTRY

Changes in the structure and digestibility of myoglobin treated with sodium chloride

(2021) Hui Liu et al.   FOOD CHEMISTRY

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

(2021) Mohammad Alrosan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

(2021) Ye Zou et al.   ULTRASONICS SONOCHEMISTRY

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

(2021) Ning Wang et al.   ULTRASONICS SONOCHEMISTRY

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

(2021) Ruyu Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film

(2021) Jingjing Cheng et al.   ULTRASONICS SONOCHEMISTRY

Quantification of sonochemical and sonophysical effects in a 20 kHz probe-type sonoreactor: Enhancing sonophysical effects in heterogeneous systems with milli-sized particles

(2021) Jongbok Choi et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

(2021) Shuang Qiu et al.   FOOD CHEMISTRY

A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths

(2021) Mengjie Geng et al.   FOOD CHEMISTRY

Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

(2021) Li Lin et al.   FOOD HYDROCOLLOIDS

Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction

(2021) Sheliang Zhao et al.   FOOD HYDROCOLLOIDS

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

(2021) Wenjie Xia et al.   FOOD HYDROCOLLOIDS

Recent advances of ultrasound-assisted Maillard reaction

(2020) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment

(2020) Xiaobin Ma et al.   FOOD HYDROCOLLOIDS

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

(2020) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions

(2020) Kunlun Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella)

(2020) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems

(2020) Charitha J. Gamlath et al.   FOOD HYDROCOLLOIDS

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

Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing

(2020) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review

(2020) Charis M. Galanakis et al.   Foods

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

Development and characterization of soybean protein isolate and fucoidan nanoparticles for curcumin encapsulation

(2020) Lihong Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Artificial meat tenderization using plant cysteine proteases

(2020) Mohammed Gagaoua et al.   Current Opinion in Food Science

Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents

(2019) Xu Lu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum

(2019) Yao Xiong et al.   Innovative Food Science & Emerging Technologies

Buckwheat digestibility affected by the chemical and structural features of its main components

(2019) Jie Yang et al.   FOOD HYDROCOLLOIDS

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

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

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

(2019) Xizhe Fu et al.   ULTRASONICS SONOCHEMISTRY

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli

(2019) Ya-Yun Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

(2018) Osman Gul et al.   ULTRASONICS SONOCHEMISTRY

Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer

(2018) Yang Deng et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

(2018) Kivia M. Albano et al.   ULTRASONICS SONOCHEMISTRY

Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

(2018) Daniel Ananey-Obiri et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

(2018) Gang Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

(2018) Weijun Chen et al.   FOOD HYDROCOLLOIDS

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes

(2018) Qing Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation

(2018) Xiaofeng Ren et al.   FOOD CHEMISTRY

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng et al.   FOOD HYDROCOLLOIDS

Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

(2017) Sorour Barekat et al.   Innovative Food Science & Emerging Technologies

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

(2016) Da-cheng Kang et al.   Innovative Food Science & Emerging Technologies

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY