High-intensity ultrasound (HIUS) has been widely utilized as an emerging technique to
modify the functionality of proteins. However, those findings exclusively pertained to the …

Although plant-based proteins potentially provide merits for long-term global food security,
their poor functionality particularly solubility has hampered the utilization as functional …

An ultrasound-assisted alkali method was developed to obtain high extraction level of pea
protein isolate (PPI). The method parameters of ultrasound-assisted alkali extraction were …

Protein modification is a practical strategy to enhance the functional characteristics of
proteins and broaden their commercial applications. Various chemical (eg, pH-shifting …

To enhance the extraction yield of pecan protein and modify its functional properties, this
study investigated whether both ultrasound and enzyme have a synergistic impact on the …

Providing texture-modified food for dysphagia patients has been one of the most effective
treatment methods. The current study aimed to evaluate a specially designed commercial …

In this study, a high-intensity ultrasonic field was applied to the electrostatic interactions
between soy protein isolate (SPI) and citrus pectin (CP). The emulsifying properties of SPI …

Pathogenic contamination is recognized as a significant burden on public health. Most
current antimicrobial strategies are limited due to the irreversible consumption of …

Mechanical energy in the form of ultrasound and protein complexes intuitively have been
considered as two distinct unrelated topics. However, in the past few years, increasingly …

Pea protein has attracted widespread attention due to its high nutritional value, low
allergenicity, non-GMO status, and broad availability. However, compared to animal …