Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …

The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar
protein (MP) and the rheological properties and stability of the emulsion stabilized by …

The deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …

Peanut protein isolate (PPI) nanoparticles were prepared by self-assembly under the
combined action of ultrasound (US) and protein concentration. The effects of ultrasound …

In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the
structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) …

In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an
ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity …

In this study, the influence of multi-frequency ultrasound irradiation on the functional
properties and structural characteristics of gluten, as well as the textural and cooking …

Modification in solubility and structure of pea protein by industry-scale microfluidization
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …

This study investigated the effects of different ultrasonic power and ultrasonic time on the
structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An …