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

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

(2021) Samaneh Pezeshk et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of food emulsions prepared with pea protein fractions

(2021) Emma B.A. Hinderink et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

(2021) Ruyu Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

(2021) Hongwei Cao et al.   ULTRASONICS SONOCHEMISTRY

Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

(2021) Qiaoli Zhao et al.   FOOD CHEMISTRY

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

(2021) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein

(2020) Tinglu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

(2020) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

(2020) Wenjie Xia et al.   Foods

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates

(2020) Xilong Zhou et al.   FOOD HYDROCOLLOIDS

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

(2020) Ruijie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

(2019) Lin Chen et al.   FOOD HYDROCOLLOIDS

Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

(2019) Di Wu et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization

(2019) Wuchao Ma et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

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

One-step ultrasound producing O/W emulsions stabilized by chitosan particles

(2018) Ana Letícia Rodrigues Costa et al.   FOOD RESEARCH INTERNATIONAL

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Structural changes of native milk proteins subjected to controlled shearing and heating

(2018) Anushka Mediwaththe et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Effects of pretreatments on the structure and functional properties of okara protein

(2018) Xia Tao et al.   FOOD HYDROCOLLOIDS

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

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

(2017) Yuting Wang et al.   FOOD CHEMISTRY

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin

(2017) Wenjie Xia et al.   FOOD RESEARCH INTERNATIONAL

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

(2016) Jonathan O'Sullivan et al.   JOURNAL OF CEREAL SCIENCE

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

(2015) Hao Hu et al.   FOOD HYDROCOLLOIDS

Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

(2015) Jing Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

(2014) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

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

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effects of pulsed electric fields processing on stability of egg white proteins

(2014) Li Wu et al.   JOURNAL OF FOOD ENGINEERING

Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate

(2013) Nannan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

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

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

A validated bioanalytical method in mouse, rat, rabbit and human plasma for the quantification of one of the steroid glycosides found in Hoodia gordonii extract

(2010) Weijun Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

(2010) Weizheng Sun et al.   FOOD CHEMISTRY

Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

(2010) S. Martini et al.   FOOD RESEARCH INTERNATIONAL

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE