Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

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 …

The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …

The chief intent of this review is to explain the different extraction techniques and efficiencies
for the recovery of protein from food waste (FW) sources. Although FW is not a new concept …

The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …

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 …

The objective of this study was to investigate the impact of high-intensity ultrasound
treatment (sonication) on the molecular, physicochemical, and functional properties of …

In this study, our aim was to compare the effects of low-frequency (20 kHz) ultrasonication
applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on …

The present-day consumer is not only conscious of the relationship between food
consumption and positive health, but also keen on environmental sustainability. Thus, the …

The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W)
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …