Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

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Agriculture, Food Science, Nutritional Sciences +10

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

Agriculture, Biochemistry, Food Science +17

Comparative study of high intensity ultrasound effects on food proteins functionality

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Agriculture, Food Science, Nutritional Sciences +15

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 663 citations

Agriculture, Biochemistry, Food Science +13

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

Agriculture, Biochemistry, Food Science +16