The functional modification of legume proteins by ultrasonication: A review
SMT Gharibzahedi, B Smith - Trends in Food Science & Technology, 2020 - Elsevier
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 …
Legumes are an alternative protein source with comparable quality as animal derived …
Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins
MH Omura, APH de Oliveira, L de Souza Soares… - Food …, 2021 - Elsevier
Plant proteins have been increasingly recognized as very relevant food ingredients, due to
concerns related to ecology, health and even religion. However, compared to food proteins …
concerns related to ecology, health and even religion. However, compared to food proteins …
[HTML][HTML] Application progress of ultrasonication in flour product processing: A review
M Zhang, X Chen, Y Zhang, R Zhang, J Liu… - Ultrasonics …, 2023 - Elsevier
Flour products played a vital role in the global diet structure. With the increasing demand for
dietary health and food standardization, the staple food of flour products made from coarse …
dietary health and food standardization, the staple food of flour products made from coarse …
[HTML][HTML] Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
Ultrasound, an emerging non-thermal technique, has potential to modify the functionality of
bio-molecules like protein. In the present study, the impact of ultrasound on whey protein …
bio-molecules like protein. In the present study, the impact of ultrasound on whey protein …
Effect of the controlled high-intensity ultrasound on improving functionality and structural changes of egg white proteins
AB Stefanović, JR Jovanović, MB Dojčinović… - Food and Bioprocess …, 2017 - Springer
The objective of this research was to investigate the impact of high-intensity ultrasound (HIU)
generated by a probe-type sonicator (frequency 20±0.2 kHz and an amplitude of 40%) for 2 …
generated by a probe-type sonicator (frequency 20±0.2 kHz and an amplitude of 40%) for 2 …
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
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 …
attention for extraction of plant‐based proteins and tailoring the functionalities of these …
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
[HTML][HTML] Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods …
W Chen, H Ma, YY Wang - Ultrasonics Sonochemistry, 2022 - Elsevier
High intensity ultrasound (HIU) is an efficient and green technology that has recently
received enormous research attention for modification of food proteins. However, there are …
received enormous research attention for modification of food proteins. However, there are …
[HTML][HTML] Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle
H Zhang, G Chen, M Liu, X Mei, Q Yu, J Kan - Ultrasonics Sonochemistry, 2020 - Elsevier
In this study, the influence of multi-frequency ultrasound irradiation on the functional
properties and structural characteristics of gluten, as well as the textural and cooking …
properties and structural characteristics of gluten, as well as the textural and cooking …
Ultrasound‐induced changes in physical and functional properties of whey proteins
X Shen, S Shao, M Guo - International Journal of Food Science …, 2017 - Wiley Online Library
Use of high‐intensity ultrasound to modify certain functional properties of whey proteins is
an alternative to traditional method in food industry. Whey protein isolate (WPI) solutions …
an alternative to traditional method in food industry. Whey protein isolate (WPI) solutions …