Hydrocolloids are promising additives used to enhance the rheological properties of food
products. The unique structures, charged groups, and molecular conformations of …

Food proteins are susceptible to environmental stresses, including pH variance, thermal
condition, high osmotic pressure, and the presence of other intervenes (enzymes, for …

In this study, the impact of pH-shift (PV-pH), controlled heating (PV–H), high intensity
ultrasound (PV–U), and their combinations (PV-pH-H, PV-pH-U, PV-HU) on the structural …

Electrospinning nanofibers (NFs) made from natural proteins have drawn increasing
attention recently. Rapeseed meal is a by-product that rich in protein but not fully utilized due …

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 mulberry leaf protein extracted by ultrasound-assisted cellulase degradation (UACD)
method was optimized with the protein dissolution amount (PDA) as the index. The Fourier …

Milk proteins can be used as encapsulation walls to increase the bioavailability of active
compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The …

Tropomyosin (TM) is the major allergen in clams. This study aimed to evaluate the effects of
ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity …

As a by-product of the sericulture industry, the utilization rate of silkworm pupa resources is
currently not high. Proteins are converted into bioactive peptides through enzymatic …

Different aggregation morphologies of ovotransferrin (OVT) aggregates were successfully
obtained through precise control, and the effects on structural, physical, liquid–liquid and …