The foaming properties of soy protein hydrolysates modified with a combination of pre-heat
treatment and controlled enzymatic hydrolysis by pepsin were investigated. Degree of …

The objective of this study was to investigate the impacts of high-intensity ultrasound
treatments on the compositional, physicochemical, biochemical, functional and structural …

Due to high nutritive quality, good techno-functional properties and low cost, legume protein
products are becoming the most appropriate alternative to protein products of animal origin …

Quinoa proteins (QP) have promise as a potential source of novel food ingredients, and it is
of great interest to know how high-intensity ultrasound (HIUS) treatments affect the …

The effect of ultrasound pretreatment with mono-frequency ultrasound (MFU) and
simultaneous dual frequency (SDFU) on rheology, texture, water holding capacity (WHC) …

The purpose of this research was to investigate the effects of high-intensity ultrasonication
(HIUS) treatment at different ultrasonic powers (0, 150, 300, 450, 600 W) on the emulsifying …

Highlights•Enzymatic hydrolysis could improve emulsification performance of plant
protein.•Antioxidant property may increase, especially for low-molecule protein …

This study aimed to investigate how ultrasound treatment for different durations (0, 10, 20,
30, 60, and 90 min) impacts the hydrolysis and structural characteristics of β-lactoglobulin (β …

The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the
functional properties, flavor characteristics, and storage stability of soybean milk at 4° C …

There is increasing demand among consumers for food products free of chemical
preservatives, minimally processed and have fresh-like natural flavors. To meet these …