Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

Considering that a series of complex issues such as environmental problems, sustainable
development, animal welfare, and human health are on a global scale, the development of …

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 …

SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …

Glycated conjugates were prepared by heating aqueous dispersions of soy protein isolate
(SPI) and maltodextrin (MD) after ultrasonic treatment (138 W/cm 2, 20 kHz) for 5, 15, and 25 …

The effects of different ultrasound emulsification conditions (20 kHz at 50–55 W cm− 2, 40%
amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein …

Proteins are natural amphiphilic polymers that often have good emulsifying, gelling, and
structure forming properties. Consequently, they can be used to assemble protein-based …

In this study the effect of different high intensity ultrasound (HIU) amplitudes (25, 50 and
75%) and sonication times (5, 10 and 20 min) on the structure and functional properties of …

Protein-polysaccharide interactions play a crucial role in development of plant-based food
products. This study aimed to investigate the effects of different carboxymethyl chitosan …