Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein
isolate (OPI) to improve its functional properties and broaden its application in food …

Eucommia ulmoides Oliv. seed oil byproducts are rich in edible proteins (35.98%, dry
matter) and have been scarcely investigated. Therefore, E. ulmoides seed meal proteins …

Dynamic high-pressure microfluidization (DHPM) is an alternative method to physically
modify proteins to improve their functional properties. In this study, perilla protein isolate …

This study aimed to investigate the impact of dynamic high-pressure microfluidization
(DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was …

The application of dynamic high-pressure microfluidization (DHPM) provides interesting
modifications in food structures. However, the effects of DHPM on the structural and …

The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and
functional properties of whey protein were investigated in this study. Whey protein solution of …

Dynamic ultra-high pressure homogenization (UHPH) is a novel high-pressure processing
technique. In this study, the effects of dynamic UHPH on the structure and functional …

In our previous work, dynamic high-pressure microfluidization (DHPM) treatment was shown
to promote the interaction between chitosan (CS) and potato protein isolate (PPI), but the …

Modification in solubility and structure of pea protein by industry-scale microfluidization
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …

Oat protein is becoming an important ingredient in beverages and formulated foods owing to
its high nutritive value and bland flavor; yet, its functionality remains largely unexplored. This …