Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

Background There is an increasing movement within the food industry to find consumer
friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum …

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 …

In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound
(HUS)-treated pea protein isolate (PPI US) were investigated. HUS at 50% amplitude and 57 …

The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated
pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared …

Response surface methodology was used for establishing the amplitude (72.67%) and time
(17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean …

This work aimed to illustrate the correlation between the dynamic adsorption process of
ultrasound-assisted cross-linked MP on the oil-water interface and the stability of the …

The aim of this study was to determine the effect of high intensity ultrasound on
physicochemical and emulsifying properties of thermally aggregated whey proteins. Whey …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …