Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase

Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments

(2022) Ozan Kahraman et al.   Foods

Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content

(2022) Xia Zhao et al.   CARBOHYDRATE POLYMERS

Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate

(2022) Ming Li et al.   FOOD HYDROCOLLOIDS

Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties

(2022) Rassoul Mozafarpour et al.   FOOD RESEARCH INTERNATIONAL

Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

(2021) Xinxia Zhang et al.   FOOD HYDROCOLLOIDS

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

(2021) Lei Sha et al.   FOOD CHEMISTRY

Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment

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

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

(2021) Mengjie Geng et al.   FOOD HYDROCOLLOIDS

Functional characterization of plant-based protein to determine its quality for food applications

(2021) Manoj Kumar et al.   FOOD HYDROCOLLOIDS

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

(2021) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

(2021) Xin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels

(2021) Peiyuan Li et al.   Food Structure-Netherlands

Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein

(2021) Billy Lo et al.   FOOD HYDROCOLLOIDS

The functional modification of legume proteins by ultrasonication: A review

(2020) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

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

Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action

(2020) Yang Wang et al.   ULTRASONICS SONOCHEMISTRY

Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate

(2020) Hamed Mahdavian Mehr et al.   FOOD HYDROCOLLOIDS

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

(2020) Sijie Hu et al.   ULTRASONICS SONOCHEMISTRY

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

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

(2019) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

(2019) Yao Lu et al.   FOOD HYDROCOLLOIDS

Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

(2018) Xufeng Wang et al.   Food Biophysics

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

(2018) Samira Feyzi 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

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

High intensity ultrasound treatment of faba bean ( Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

(2018) Alejandro Martínez-Velasco et al.   ULTRASONICS SONOCHEMISTRY

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasonic treatment on the rheological property and microstructure of tofu made from different soybean cultivars

(2016) Hsiao-Feng Lin et al.   Innovative Food Science & Emerging Technologies

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

(2016) Ophelie Torres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

(2016) Peipei Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

(2015) Hao Hu et al.   Journal of Functional Foods

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

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

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

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

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