Use of high‐intensity ultrasound to modify certain functional properties of whey proteins is
an alternative to traditional method in food industry. Whey protein isolate (WPI) solutions …

The effects of high intensity ultrasound treatment (HUS; 20 kHz at 400 W for 5, 20 or 40 min)
on aggregated soybean β-conglycinin (7S) and glycinin (11S) fractions were investigated in …

In this study, different ultrasound frequencies, including 20 kHz, 23 kHz, and 20/23 kHz,
were applied for the treatment of myofibrillar protein (MP) with different protein …

BACKGROUND Synchrotron radiation circular dichroism (SRCD) and Fourier transform
infrared (FTIR) spectroscopy were used to examine the conformation evolution of micellar …

Techno-functional properties of proteins, including foaming capacity, water holding capacity,
solubility, emulsifying properties, and gelling formation, are known to play an important role …

The effects of high-power ultrasound (HP-US) treatment with different frequencies,
temperatures, and durations on the physicochemical and structural properties of untreated …

The impacts of hydrodynamic cavitation (HC)(orifice plate-2 mm) and acoustic
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …

Traditional preparation of protein particles is usually complex and tedious, which is a major
issue in the development of Pickering high internal phase emulsions (HIPEs). In this study, a …

Salt reduction in meat products induces quality deterioration. Hence, it is necessary to find
an effective method to markedly improve the quality of low-salt emulsion-type meat products …

The effect of shear on the solubilization of a range of dairy powders was investigated. The
rate of solubilization of low solubility milk protein concentrate and micellar casein powders …