Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
ZC Song, H Zhang, PF Niu, LS Shi, XY Yang, YH Meng… - Food Chemistry, 2023 - Elsevier
Soy protein isolates (SPI) exhibit weaker emulsifying properties than those of animal
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
H Hu, IWY Cheung, S Pan, ECY Li-Chan - Food Hydrocolloids, 2015 - Elsevier
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 …
on aggregated soybean β-conglycinin (7S) and glycinin (11S) fractions were investigated in …
[HTML][HTML] Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
The effects of pulsed ultrasound (PUS)(power: 240 w) with varying time (0, 3, 6, 9, 12 and 15
min) on rheological and structural properties of chicken myofibrillar protein (CMP) were …
min) on rheological and structural properties of chicken myofibrillar protein (CMP) were …
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
M Ai, N Xiao, A Jiang - Food Hydrocolloids, 2021 - Elsevier
Glycosylation is considered to be an effective method to improve the emulsifying property of
proteins, and this work investigates and discusses the correlation between the molecular …
proteins, and this work investigates and discusses the correlation between the molecular …
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying …
The utilizations of the complexes or coacervates of protein/polysaccharide generated by
electrostatic interactions to stabilize Pickering emulsions have attracted increasing …
electrostatic interactions to stabilize Pickering emulsions have attracted increasing …
Ultrasound-induced structural modification and thermal properties of oat protein
The objective of this study was to characterize the solubility, structural, thermal, and
aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment …
aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment …
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
The effects of high intensity (low-frequency) ultrasound (HIU, 80 W cm− 2, 20 kHz for 0, 10 or
25 min) on the physicochemical properties of native, alcohol denatured and heat moisture …
25 min) on the physicochemical properties of native, alcohol denatured and heat moisture …
Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method
ZY Dong, MY Li, G Tian, TH Zhang, H Ren, SY Quek - Food chemistry, 2019 - Elsevier
This study investigated the application of ultrasonic pretreatment (UP) to assist with
enzymatic extraction of chicken bone protein. Relevant parameters of UP including …
enzymatic extraction of chicken bone protein. Relevant parameters of UP including …
[HTML][HTML] Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal
The aim of this study was to investigate the effect of multi-frequency power ultrasound
(sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency …
(sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency …
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of …
Y Ding, L Chen, Y Shi, M Akhtar, J Chen, R Ettelaie - Food Hydrocolloids, 2021 - Elsevier
Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …