Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound

Amaranthus Cruentus ◽

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2017.05.026 ◽

2017 ◽

Vol 39 ◽

pp. 511-519 ◽

Cited By ~ 57

Author(s):

Mudasir Ahmad Malik ◽

Harish Kumar Sharma ◽

Charanjiv Singh Saini

Keyword(s):

Functional Properties ◽

High Intensity ◽

Protein Isolate ◽

Ultrasound Treatment ◽

Sunflower Meal ◽

Meal Effect ◽

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Food Hydrocolloids ◽

10.1016/j.foodhyd.2014.11.004 ◽

2015 ◽

Vol 45 ◽

pp. 102-110 ◽

Cited By ~ 62

Author(s):

Hao Hu ◽

Imelda W.Y. Cheung ◽

Siyi Pan ◽

Eunice C.Y. Li-Chan

Keyword(s):

Functional Properties ◽

High Intensity ◽

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2020.105340 ◽

2021 ◽

Vol 70 ◽

pp. 105340

Author(s):

Sara A. Vargas ◽

R.J. Delgado-Macuil ◽

H. Ruiz-Espinosa ◽

M. Rojas-López ◽

G.G. Amador-Espejo

Keyword(s):

Whey Protein ◽

Functional Properties ◽

High Intensity ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Complex Coacervation ◽

Kappa Carrageenan ◽

Ultrasound Pretreatment

Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.12.007 ◽

2018 ◽

Vol 45 ◽

pp. 354-360 ◽

Cited By ~ 26

Author(s):

Siwen Xue ◽

Xinglian Xu ◽

Huimin Shan ◽

Huhu Wang ◽

Jing Yang ◽

...

Keyword(s):

High Pressure ◽

Functional Properties ◽

High Intensity ◽

High Pressure Processing ◽

Myofibrillar Proteins ◽

High Pressure Homogenization ◽

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.02.007 ◽

2016 ◽

Vol 34 ◽

pp. 205-213 ◽

Cited By ~ 42

Author(s):

Moxi Zhou ◽

Jian Liu ◽

Yuanyuan Zhou ◽

Xingjian Huang ◽

Fengxia Liu ◽

...

Keyword(s):

Functional Properties ◽

High Intensity ◽

Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

Food Chemistry ◽

10.1016/j.foodchem.2021.131843 ◽

2021 ◽

pp. 131843

Author(s):

Gulsah Karabulut ◽

Oktay Yemiş

Keyword(s):

Functional Properties ◽

High Intensity ◽

Seed Protein ◽

Cannabis Sativa ◽

Protein Isolate ◽

Ultrasound Treatment ◽

Hemp Seed

Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen ) seed protein isolate

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.9116 ◽

2018 ◽

Vol 98 (15) ◽

pp. 5690-5699 ◽

Cited By ~ 15

Author(s):

Feng Xue ◽

Chengshu Zhu ◽

Fan Liu ◽

Shenyan Wang ◽

Haozhen Liu ◽

...

Keyword(s):

Functional Properties ◽

High Intensity ◽

Seed Protein ◽

Protein Isolate ◽

Ultrasound Treatment ◽

High Intensity Ultrasound

Effect of lysozyme infusion, high-intensity ultrasound and controlled thermal treatment on the physicochemical and functional characteristics of Chenopodium album protein isolate based active packaging film

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2021.100686 ◽

2021 ◽

Vol 29 ◽

pp. 100686

Author(s):

Nisar A. Mir ◽

Charanjit S. Riar ◽

Sukhcharn Singh

Keyword(s):

Thermal Treatment ◽

High Intensity ◽

Chenopodium Album ◽

Protein Isolate ◽

Active Packaging ◽

Packaging Film ◽

Functional Characteristics ◽

High Intensity Ultrasound

Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion

Food Chemistry ◽

10.1016/j.foodchem.2021.130848 ◽

2021 ◽

pp. 130848

Author(s):

Qiaoli Zhao ◽

Tingting Xie ◽

Xin Hong ◽

Yulin Zhou ◽

Liuping Fan ◽

...

Keyword(s):

Functional Properties ◽

Ultrasonic Treatment ◽

High Intensity ◽

Protein Isolate ◽

The Stability

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2021.105871 ◽

2021 ◽

pp. 105871

Author(s):

Tong Wang ◽

Ning Wang ◽

Na Li ◽

Xiaorui Ji ◽

Hongwei Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Soy Protein ◽

High Intensity ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Intensity Ultrasound