Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

Agriculture, Food Science, Nutritional Sciences +10

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 808 citations

Agriculture, Biochemistry, Food Science +15

Structural and functional changes in ultrasonicated bovine serum albumin solutions

İbrahim Gülseren, Demet Güzey, Barry D. Bruce · Ultrasonics Sonochemistry · 2006 · 570 citations

Natural Sciences, Biochemistry, Molecular Biophysics +9

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 418 citations

Agriculture, Food Science, Poultry Science +16

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhenbao Zhu, Weiduo Zhu, Jianhua Yi et al. · Food Research International · 2018 · 366 citations

Agriculture, Biochemistry, Food Science +14