Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
出版年份 2020 全文链接
标题
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
作者
关键词
-
出版物
Foods
Volume 9, Issue 8, Pages 1055
出版商
MDPI AG
发表日期
2020-08-05
DOI
10.3390/foods9081055
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate
- (2019) Nitzia Thalía Flores-Jiménez et al. FOOD RESEARCH INTERNATIONAL
- Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran
- (2019) Pia Silventoinen et al. Food and Bioprocess Technology
- Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran
- (2019) Yamina De Bondt et al. FOOD CHEMISTRY
- 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
- Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
- (2018) Ting Xiong et al. FOOD RESEARCH INTERNATIONAL
- Use of air classification technology to produce protein-enriched barley ingredients
- (2018) Pia Silventoinen et al. JOURNAL OF FOOD ENGINEERING
- A new kinetic model of ultrasound-assisted pretreatment on rice protein
- (2018) Suyun Li et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound treatments on functional properties and structure of millet protein concentrate
- (2018) Bahman Nazari et al. ULTRASONICS SONOCHEMISTRY
- 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
- A pH shift approach to the improvement of interfacial properties of plant seed proteins
- (2018) Jiang Jiang et al. Current Opinion in Food Science
- Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication
- (2017) Gulcin Yildiz et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit ( Artocarpus heterophyllus ) seed protein isolate
- (2017) J.A. Resendiz-Vazquez 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
- Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein
- (2017) Xue Yang et al. ULTRASONICS SONOCHEMISTRY
- 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
- Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
- (2016) H. Lee et al. FOOD HYDROCOLLOIDS
- Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein
- (2016) Suyun Li et al. ULTRASONICS SONOCHEMISTRY
- Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification
- (2015) Jonathan O’Sullivan et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu et al. FOOD HYDROCOLLOIDS
- Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions
- (2015) Katariina Rommi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration
- (2015) Natalia Rosa-Sibakov et al. JOURNAL OF CEREAL SCIENCE
- Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides
- (2015) Shekhar U. Kadam et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of ultrasound on the structure and physical properties of black bean protein isolates
- (2014) Lianzhou Jiang et al. FOOD RESEARCH INTERNATIONAL
- Proteins from land plants – Potential resources for human nutrition and food security
- (2013) Li Day TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Starch nanoparticles formation via high power ultrasonication
- (2012) Sihem Bel Haaj et al. CARBOHYDRATE POLYMERS
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour
- (2012) Monika Sujka et al. FOOD HYDROCOLLOIDS
- Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods
- (2010) Cheng Wang et al. CEREAL 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
- Effect of ultrasound on the technological properties and bioactivity of food: a review
- (2010) Ana Cristina Soria et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Future protein supply
- (2010) Harry Aiking TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasound effect on physical properties of corn starch
- (2009) Anet Režek Jambrak et al. CARBOHYDRATE POLYMERS
- 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
- Physical properties of ultrasound treated soy proteins
- (2009) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
- Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
- (2008) Chuan-He Tang et al. JOURNAL OF FOOD ENGINEERING
- Sonication of proteins causes formation of aggregates that resemble amyloid
- (2004) Peter B. Stathopulos et al. PROTEIN SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started