Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates

Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing

(2016) Ye Zou et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism

(2016) Zhi-Long Yu et al.   ULTRASONICS SONOCHEMISTRY

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

(2015) Yanyan Zhang et al.   Food Biophysics

Effects and mechanism of ultrasound pretreatment on rapeseed protein enzymolysis

(2015) Jian Jin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein

(2014) Bei Wang et al.   Food Biophysics

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

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

Stability and cytotoxicity of angiotensin-I-converting enzyme inhibitory peptides derived from bovine casein

(2014) Wei Wu et al.   Journal of Zhejiang University-SCIENCE B

Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein

(2013) Xiaofeng Ren et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Ultrasonic pretreatment of corn gluten meal proteins and neutrase: Effect on protein conformation and preparation of ACE (angiotensin converting enzyme) inhibitory peptides

(2013) Cunshan Zhou et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimization of process conditions for production of angiotensin I-converting enzyme (ACE) inhibitory peptides from vital wheat gluten using response surface methodology

(2013) Rosemond Godbless Dadzie et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Combined Effect of Ultrasound and Enzymatic Treatments on Production of ACE Inhibitory Peptides from Wheat Germ Protein

(2013) L. Huang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides

(2013) Cunshan Zhou et al.   ULTRASONICS SONOCHEMISTRY

Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

(2013) Wenjuan Qu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasonic treatment on the morphology of casein particles

(2013) Lin Lin et al.   ULTRASONICS SONOCHEMISTRY

Effects of low intensity ultrasound on cellulase pretreatment

(2012) Zhenbin Wang et al.   BIORESOURCE TECHNOLOGY

Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing

(2012) Wenjuan Qu et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

(2011) Ashkan Madadlou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food

(2010) Vanesa Guillén-Casla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Design aspects of sonochemical reactors: Techniques for understanding cavitational activity distribution and effect of operating parameters

(2009) Vinayak S. Sutkar et al.   CHEMICAL ENGINEERING JOURNAL

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

(2009) Junqiang Jia et al.   FOOD CHEMISTRY

Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology

(2008) Yuxing Guo et al.   FOOD CHEMISTRY

Producing a phenylalanine-free pool of peptides after tailored enzymatic hydrolyses of cheese whey

(2008) Célia M.A. Galvão et al.   JOURNAL OF FOOD ENGINEERING

Using low intensity ultrasound to improve the efficiency of biological phosphorus removal

(2008) Beizhen Xie et al.   ULTRASONICS SONOCHEMISTRY