Concepedia

Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions

Chaoting Wen, Jixian Zhang, Jinyan Gu, Haihui Zhang, Yuqing Duan

Food Chemistry · 2020 · 241 citations · 35 references

DOI

Concepts

References

35

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

, , +10

Design aspects of sonochemical reactors: Techniques for understanding cavitational activity distribution and effect of operating parameters

Vinayak S. Sutkar, Parag R. Gogate · Chemical Engineering Journal · 2009 · 363 citations

, , +17

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

Fenglin Gu, Jin Moon Kim, Shabbar Abbas et al. · Food Chemistry · 2009 · 311 citations

, , +12

Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate

Juan Alberto Resendiz Vazquez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas et al. · Ultrasonics Sonochemistry · 2017 · 308 citations

, , +15

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Weijun Chen, Xiaobin Ma, Wenjun Wang et al. · Food Hydrocolloids · 2018 · 275 citations

, , +12