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 …

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 …

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 …

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 …

The utilizations of the complexes or coacervates of protein/polysaccharide generated by
electrostatic interactions to stabilize Pickering emulsions have attracted increasing …

The objective of this study was to characterize the solubility, structural, thermal, and
aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment …

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 …

This study investigated the application of ultrasonic pretreatment (UP) to assist with
enzymatic extraction of chicken bone protein. Relevant parameters of UP including …

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 …

Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …