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 …

Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Considering that a series of complex issues such as environmental problems, sustainable
development, animal welfare, and human health are on a global scale, the development of …

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 …

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 …

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 …

Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …

Oxidative attack leads to the oxidative aggregation and structural and functional feature
weakening of soybean protein. We aimed to investigate the impact of ultrasonic treatment …

SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …

Glycated conjugates were prepared by heating aqueous dispersions of soy protein isolate
(SPI) and maltodextrin (MD) after ultrasonic treatment (138 W/cm 2, 20 kHz) for 5, 15, and 25 …