Background The use of vegetable proteins is one of the key elements of vegetarian diets.
Legumes are an alternative protein source with comparable quality as animal derived …

In recent years, there has been increasing interest in renewable and sustainable protein
resource of plant origin. The reasons for this are summarized as follows:(1) green, low-cost …

The effect of a pH-shifting and ultrasound combined process on the functional properties
and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to …

In this study, the effect of high power ultrasound (US) probe in varying intensities and times
(18.4, 29.58, and 73.95 W/cm 2 for 5, 12.5 and 20 min respectively) on functional properties …

This study investigated the effects of ultrasonic treatment on the structural characteristics and
functional properties of perilla protein isolate (PPI). Besides, the performance of the …

The functional properties of soluble nano-sized soy protein aggregates produced by pH
treatment followed by ultrasonication (US) were investigated. Commercial soy protein isolate …

This review surveys the most recent developments in low frequency, high power ultrasound
for the functional modification of proteins derived from a number of food sources (eg dairy …

The molecular flexibility and emulsifying properties of soy protein isolate (SPI) and soy
protein isolate-glucose (SPI-G) conjugates after ultrasonic treatment were studied. The …

Food proteins are important nutrients for human health and thus make significant
contributions to the unique functions of different foods. The modification of proteins through …

The effects of dual-frequency ultrasound pretreatments with different energy irradiation
modes, including energy-gathered ultrasound (EGU), energy-divergent ultrasound (EDU) …