Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

(2021) Farhad Alavi et al.   FOOD CHEMISTRY

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

(2021) Qiang Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions

(2021) Qiaoli Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques

(2021) Mohammad Hassan Kamani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization

(2021) Qiaoli Zhao et al.   FOOD CHEMISTRY

Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior

(2021) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Investigation of surface properties of quince seed extract as a novel polymeric surfactant

(2021) Emrah Kirtil et al.   FOOD HYDROCOLLOIDS

Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation

(2021) Fangcheng Jiang et al.   FOOD HYDROCOLLOIDS

High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

(2020) Henan Zou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts

(2020) Thaiza S.P. de Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Changes of amino acid composition and protein technical functionality of edible insects by extracting steps

(2020) Tae-Kyung Kim et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

(2020) Noman Walayat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities

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

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

(2020) Pia Silventoinen et al.   Foods

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions

(2020) Qiaoli Zhao et al.   FOOD HYDROCOLLOIDS

Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles

(2020) Li-Ping Peng et al.   FOOD RESEARCH INTERNATIONAL

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

(2020) Verónica García Arteaga et al.   Innovative Food Science & Emerging Technologies

Effect of dynamic high pressure microfluidization on the solubility properties and structure profiles of proteins in water-insoluble fraction of edible bird's nests

(2020) Qunyan Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle

(2020) Hongxin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties

(2020) Milad Hadidi et al.   FOOD CHEMISTRY

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

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

(2020) Chao Mao et al.   Foods

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions

(2020) Yu Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals

(2019) LJ Deleu et al.   Current Opinion in Food Science

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Effects of divergent ultrasound pretreatment on the structure of watermelon seed protein and the antioxidant activity of its hydrolysates

(2019) Chaoting Wen et al.   FOOD CHEMISTRY

Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein

(2019) Xiaojie Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein

(2018) Longtao Zhang et al.   JOURNAL OF CEREAL SCIENCE

Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy

(2018) Kaiqiang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

(2018) Ning Liu et al.   MOLECULES

Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein

(2018) Qingzhi Ding 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

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

(2017) Mudasir Ahmad Malik 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

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

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

(2016) Wenfei Xiong et al.   ULTRASONICS SONOCHEMISTRY

Hard and soft colloids at fluid interfaces: Adsorption, interactions, assembly & rheology

(2015) Omkar S. Deshmukh et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Rheology of foams and highly concentrated emulsions

(2014) Sylvie Cohen-Addad et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

(2014) Chloe Amine et al.   FOOD HYDROCOLLOIDS

Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

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

Synergistic Foaming and Surface Properties of a Weakly Interacting Mixture of Soy Glycinin and Biosurfactant Stevioside

(2014) Zhi-Li Wan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Alkali Cold Gelation of Whey Proteins. Part I: Sol−Gel−Sol(−Gel) Transitions

(2009) Ruben Mercadé-Prieto et al.   LANGMUIR