Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization

Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

(2022) Xiaowen Pi et al.   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

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

(2022) Yichang Wang et al.   ULTRASONICS SONOCHEMISTRY

Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein

(2022) Inbal Hanuka-Katz et al.   FOOD CHEMISTRY

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

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

Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions

(2022) Mi Zhang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

(2022) Kun Gao et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates

(2022) Feng Xue et al.   ULTRASONICS SONOCHEMISTRY

Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions

(2022) Xinye Liu et al.   FOOD HYDROCOLLOIDS

Effects of high‐intensity ultrasound treatment on physiochemical properties of caseins‐cyanidin‐3‐galactoside conjugates

(2021) Feng Xue et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

(2021) Xiangju Liu et al.   FOOD CHEMISTRY

Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization

(2021) Fotini Plati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound

(2021) Feng Xue et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of the particle size reduction and morphological changes of solid substrate in the ultrasound-aided enzymatic hydrolysis of cellulose

(2021) Emilia Csiszar et al.   ULTRASONICS SONOCHEMISTRY

Food allergenic protein conjugation with plant polyphenols for allergenicity reduction

(2021) Tian’ge Pan et al.   Current Opinion in Food Science

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein

(2021) Xiang Huang et al.   FOOD CHEMISTRY

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

(2021) Kun Gao 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

Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound

(2020) Feng Xue et al.   ULTRASONICS SONOCHEMISTRY

Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil

(2020) Ke Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates

(2019) Shenyan Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

(2019) Loc Bao Pham et al.   FOOD CHEMISTRY

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Conjugation of citric acid and gallic acid with serum albumins: Acid binding sites and protein conformation

(2019) P. Chanphai et al.   JOURNAL OF MOLECULAR LIQUIDS

Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action

(2019) Mokhtar Dabbour et al.   ULTRASONICS SONOCHEMISTRY

Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

(2019) Lixin Wang 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

Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

(2017) Luping Gu et al.   Food Biophysics

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

(2017) Na Jia et al.   MEAT SCIENCE

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Fabrication Mechanism and Structural Characteristics of the Ternary Aggregates by Lactoferrin, Pectin, and (−)-Epigallocatechin Gallate Using Multispectroscopic Methods

(2015) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li et al.   ULTRASONICS SONOCHEMISTRY

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

(2012) Hao Hu 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

Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia

(2009) Yik-Ling Chew et al.   FOOD CHEMISTRY

Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers

(2008) S LIU et al.   FOOD CHEMISTRY

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS