This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the
functional properties and structural characteristics of micellar casein concentrate (MCC) …

The oxidation of lipids and proteins often occurs at the oil-water interface in emulsions, and
so emulsifiers may influence the oxidative stability of these systems. The objective of this …

Soy protein isolate (SPI) was oxidized by peroxyl radicals derived from 2, 2′-azobis (2-
amidinopropane) dihydrochloride (AAPH) and the structural and emulsifying properties of …

In this study, the interfacial composition of protein-stabilized emulsions was manipulated by
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …

The effects of pretreatments with ultrasound (UP), heat (HP), and combinations of heat-
ultrasound (HP-UP) and ultrasound-heat (UP-HP) on the flesh enzymolysis of clam …

There is a burgeoning demand for modified plant-based proteins with desirable
physicochemical and functional properties. The cereal Qingke is a promising alternative …

Fava bean protein isolate (FBPI) was hydrolyzed by Alcalase with different degrees of
hydrolysis (DHs), and the role of hydrolysates in oil-in-water (O/W) emulsion stability was …

Oxidative enzymes treat weak flours in order to restore the gluten network of damaged
wheat flour and reduce the economic and technological losses. The present review …

The functional and nutritional significance of soy protein (SP) makes it one of the best
legume proteins but, its larger molecular size conformation with close-packed globular …

The structural, thermodynamic and functional properties of soy protein hydrolysate (SPH)
modified by treatment at different pH values (3, 5, and 9 and pH 7 as control) followed by …