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

There is an urgent need for affordable, abundant, nutritionally balanced, and sustainable
sources of proteins to meet the food demands of the growing global population. The …

Affinity-based electrochemical detection in complex biological fluids could enable
multiplexed point-of-care diagnostics for home healthcare; however, commercialization of …

In this study, the foaming properties of chickpea protein isolate (CPI) subjected to different
pH shifting treatment were investigated. It was found that the foaming ability (FA) of CPI, CPI …

We investigated the effect of ultrasound-assisted pH shift treatment on the micro-particle,
molecular, and spatial structure of rapeseed protein isolates (RPI). Various ultrasonic …

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 …

The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …

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 objective of this study was to investigate the impact of high-intensity ultrasound
treatment (sonication) on the molecular, physicochemical, and functional properties of …

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 …