Food thickening agents are widely used to modify rheological and textural properties as well
as to enhance the quality attributes. Improvement in moisture binding capacity, structural …

Maillard reaction (MR) is one of the most important chemical reactions in the food science
domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR) …

Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …

Plant protein fibrils have recently attracted considerable attention as delivery vehicles for
hydrophobic bioactive compounds. In this work, ultrasound treatment was applied to …

Self-assembly of soy proteins into nanofibrils is gradually considered as an effective method
to improve their technical and functional properties. Ultrasound is a non-thermal, non-toxic …

Amyloid-like fibrils from food proteins possess unique functional properties for food and
many other uses. This study reports the effect of hydrolytic heating (pH 2.0, 85° C, 0–24 h) …

Betalain has been reported as water-soluble, nitrogenous pigments with biological activities.
However, their sensitivity to thermal degradation limits their application during food …

Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction
due to the nutritional values. However, their application of ACNs is limited due to their poor …

Nanofibrils are nano-sized fibrils made from protein isolates. To make the nanofibrils that
protein isolate solution was heated in a water bath at 80 oC while stirring for more 16 h. This …

Nanofibrils were formed from soy protein isolate (SPI), which was isolated from black
soybean, and commercial SPI by heating 2% w/w SPI suspensions at pH 2 and 80 C for 16 …