Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties

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

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

Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound

(2020) Augusto Bene Tomé Constantino et al.   JOURNAL OF CEREAL SCIENCE

Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

(2020) Sana Gammoh 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 ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose

(2019) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A New Natural Antioxidant Biomaterial from Cinnamomum osmophloeum Kanehira Leaves Represses Melanogenesis and Protects against DNA Damage

(2019) Yung-Shu Ho et al.   Antioxidants

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

(2018) D. Wefers 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

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Glycation of whey proteins: Technological and nutritional implications

(2018) Mohamed H. Abd El-Salam et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating

(2018) Yejun Wu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Dynamic analysis of the interactions between Si/SiO2 quantum dots and biomolecules for improving applications based on nano-bio interfaces

(2018) Miruna Silvia Stan et al.   Scientific Reports

Non-thermal emerging technologies and their effects on the functional properties of dairy products

(2018) Jonas de Toledo Guimarães et al.   Current Opinion in Food Science

Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess

(2018) Xin Zhou et al.   BIORESOURCE TECHNOLOGY

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

(2018) Tássia B. Pessato et al.   Journal of Functional Foods

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate

(2017) Zhanmei Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Recent approaches in physical modification of protein functionality

(2016) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya 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

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

(2016) Tássia B. Pessato et al.   FOOD RESEARCH INTERNATIONAL

Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: Kinetics and thermodynamics study

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

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

Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

(2012) Dragana Stanic-Vucinic et al.   FOOD CHEMISTRY

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

(2012) J.L. Ventureira et al.   FOOD HYDROCOLLOIDS

Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion moisture content1

(2011) P.X. Qi et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

(2008) Tanong Aewsiri et al.   FOOD CHEMISTRY

Antioxidant Activity of Some Protein Hydrolysates and Their Fractions with Different Isoelectric Points

(2008) Eun Young Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY