The application of whey protein isolate (WPI) is limited because of its compact spherical
structure. In this study, ultrasound-assisted pH shift was employed to modify WPI for …

The effect of pH-shifting treatment combined with ultrasound on physicochemical and
functional properties of whey protein isolate (WPI) was investigated. After pH 2-or pH 11 …

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface
hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) …

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …

This study aimed to explore the impact of ultrasound treatment (UT) on the interactions
between whey protein isolate (WPI) and Tremella fuciformis polysaccharide (TPS) in …

This work aimed to illustrate the correlation between the dynamic adsorption process of
ultrasound-assisted cross-linked MP on the oil-water interface and the stability of the …

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS)
treatment on whey protein isolate (WPI) molecular structure as a previous step for complex …

Solubility is a necessary condition for proteins to exert their functional properties. To expand
the application of yeast protein (YP) in food production, the action of ultrasound-assisted pH …

This study investigated the effects of high-intensity ultrasound and glycosylation on the
structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein …

This study examined the effects of ultrasonic power (0, 120, 360, and 600 W) for 30 min on
the structural, physicochemical and emulsifying properties of whey protein isolate (WPI) …