Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive
compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive …

Insect protein has gradually attracted wide attention from the international research
community as a promising source of high-quality protein that can replace traditional protein …

Casein and whey proteins respond differently to ultrasound treatment depending on the
individual protein fraction and the delivered energy density. The main aim of this study was …

This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-
hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found …

Reconstituted skim milk powder (RSMP) was homogenized at different pressures (41–
186MPa), and with up to six passes. The higher the pressure and the more passes …

Background: It would be impossible to imagine a country where cereals and their byproducts
were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel …

The aim of this study was to determine the effect of high intensity ultrasound on
physicochemical and emulsifying properties of thermally aggregated whey proteins. Whey …

In the food industry, coconut milk has a unique flavor and rich nutritional value. However, the
poor emulsifying properties of coconut proteins restrict its development. In this study, the …

The effect of ultrasound pretreatment with mono-frequency ultrasound (MFU) and
simultaneous dual frequency (SDFU) on rheology, texture, water holding capacity (WHC) …

Protein isolates from album seed were prepared and subjected to HIUS treatment using a
probe method. The effect of ultrasonication on physicochemical, molecular and thermal …