Ultrasonication is a green technology that has recently received an enormous research
attention for extraction of plant‐based proteins and tailoring the functionalities of these …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

The structure and physicochemical properties of a protein have significant effects on its
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …

Impacts of ultrasound pretreatment on the formation of soy protein fibrils, interaction of soy
protein fibrils and EGCG, rheological property and antioxidant activity of the complex, and …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

In this study, the foaming properties of chickpea protein isolate (CPI) subjected to different
pH shifting treatment were investigated. It was found that the foaming ability (FA) of CPI, CPI …

We investigated the effect of ultrasound-assisted pH shift treatment on the micro-particle,
molecular, and spatial structure of rapeseed protein isolates (RPI). Various ultrasonic …

The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90%
for 30 min) on structure and foaming properties of pea protein isolate (PPI) were …

The effect of a pH-shifting and ultrasound combined process on the functional properties
and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to …

Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …