Quercetin (QUE) sufferred from poor processing adaptability and absorbability, hindering its
application as a dietary supplement in the food industry. In this study, fatty acids (FAs) …

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 …

The chemical modification of biopolymers to enhance their functional properties in the food,
cosmetic, and pharmaceutical industries is an area of particular interest today. In this study …

Mulberry leaf protein (MLP) is a nutrient-rich protein, but its applicability is limited because of
its poor solubility. To address this issue, this study combines MLP with whey protein isolates …

This study aimed to probe an effective approach to reduce the allergy of β-lactoglobulin
(βLg) by formation of protein corona on starch nanoparticles (SNPs) and unveil the role of …

Whey protein isolate (WPI)-based nanodelivery systems have recently attracted an
increasing amount of attention. Despite this, research focusing on milk protein concentrate …

In this study, the mechanism of ultrasound combined with corn starch granules (CSG)
treatment improved the foam properties of whey protein isolates (WPI) and was …

The aim of this work was to investigate the effects of the processing sequence of ultrasound
and ethanol on the physicochemical properties of soy protein isolate (SPI), which were …

Gelation, as an important functional property of soy protein isolate (SPI), can be improved by
some green technologies in food manufacturing, including ultrasound, ultrahigh pressure …

The utilization of black beans as a protein-rich ingredient presents remarkable prospects in
the protein food industry. The objective of this study was to assess the impact of germination …