Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and
the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of …

Polysaccharides are macromolecules used for food development, and their further
separation into different molecular weights allows their broader application in the food …

The present study aims to investigate the impact of ultrasonic treatment on the emulsifying
property and emulsion stability of an emulsion system stabilized with soybean protein isolate …

This study shows that premix membrane emulsification (ME) with organic microfiltration
membranes to produce BSA-stabilized oil-in-water emulsions (10%, v/v oil fraction) is …

The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating
the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more …

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin
(PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein …

The effects of different ultrasound emulsification conditions (20 kHz at 50–55 W cm− 2, 40%
amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein …

Membrane separation technology was used to separate and purify the microwave-assisted
oxalic acid extraction of soy hull polysaccharides (MOSP) in order to obtain samples of …

The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …

Oil-in-water pre-emulsions (15% sunflower+ 5% olive oils) obtained by colloid mill
homogenization (CM) at 5000 rpm using whey protein isolate at different levels (1, 2 and …