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 …

Proteins are essential macronutrients for the human diet. They are the primary source of
nitrogen and are fundamental for body structure and functions. The plant protein quality …

The effect of a pH-shifting and ultrasound combined process on the functional properties
and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to …

Glycation conjugates were prepared by heating the mixed dispersions of heat-denatured
soy protein isolate (HSPI) and soy oligosaccharide (SOS) at 90° C for 30, 60, 90 and 120 …

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 …

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 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 …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

The effects of high intensity ultrasound (HIU) modification (power: 200, 400, 600, 800 and
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …

The influence of high intensity ultrasound (HIUS) on physicochemical and functional
properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were …