Abstract High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used
for pasteurization with minimum heat input. They also alter physico-chemical properties of …

It has long been known that the application of hydrostatic pressure generally leads to the
unfolding of proteins. Despite a relatively large number of reports in the literature over the …

Modifications in physicochemical, conformational and emulsifying properties of unheated
and preheated soy protein isolates (SPIs) by microfluidization at a specific pressure level …

Functionalities of muscle protein are vital in the qualitative characteristics of final products.
Glycation was explored as a promising way for upgrading the functionalities of muscle …

Heat-induced plant protein gels commonly require high protein concentration and
temperatures. However, hydrolysis of some plant proteins may promote their gelation under …

The effects of limited enzymatic hydrolysis by Alcalase on the conformational and functional
properties of peanut (Arachis hypogaea L.) protein isolate (PPI) were investigated. Acid …

Pressure treatment of β-lactoglobulin (β-LG), whey protein concentrate (WPC), whey protein
isolate and skim milk has been explored by many groups using a wide range of techniques …

The high incidence of chronic diseases such as cardiovascular diseases, diabetes and
cancer has become one of the most challenging issues to deal with for modern society. To …

In this study, we used succinic anhydride (SA) acylation and dextran (DX) glycosylation
modified soybean isolate protein (SPI) to develop self-assembled SPI-SA-DX adduct-based …

Great interests have been attracted toward muscle protein in a water-soluble state with
improved functionality for further designing meat protein fortified low-salt functional foods. In …