Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Plant proteins are good alternative to animal sources in bioactive peptide production due to
their safety, low-cost, rich resources and easy for large scale production. The bioactivities of …

The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90%
for 30 min) on structure and foaming properties of pea protein isolate (PPI) were …

In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment
on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The …

As a result of the growing environmental awareness (eg, increased pollution, increasing
demand for biodegradable materials, material need for CO 2 neutrality and low greenhouse …

The effects of ultrasound and acid on the aggregation, structures and emulsifying properties
of soybean protein isolate (SPI) were investigated. Results of solubility showed that …

In the present study, soy protein isolate (SPI) was noncovalently modified by (−)-
epigallocatechin-3-gallate (EGCG), and its foaming, emulsifying, and antioxidant properties …

The effects of the preparation method (mixing, chemical polymerization, or ultrasound
treatment) on the structure and functional properties of soy protein isolate-(–) …

Abstract Structure and dissociation properties of soybean protein isolate (SPI) induced by
ultrasound and acid were investigated. Results of solubility showed that ultrasound-assisted …

Zahvaljujući visokoj nutritivnoj vrednosti, dobrim tehno-funkcionalnim karakteristikama i
niskoj ceni, proteini leguminoza postaju najprihvatljivija alternativa za proteinske proizvode …