The impact of ultrasound duration on the structure of β-lactoglobulin

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

Comparative study of high intensity ultrasound effects on food proteins functionality

Carolina Arzeni, Karina D. Martínez, Paula Zema et al. · Journal of Food Engineering · 2011 · 720 citations

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

Preparation of Antioxidant Enzymatic Hydrolysates from α-Lactalbumin and β-Lactoglobulin. Identification of Active Peptides by HPLC-MS/MS

Blanca Hernández‐Ledesma, Alberto Dávalos, Begoña Bartolomé et al. · Journal of Agricultural and Food Chemistry · 2005 · 634 citations

Agriculture, Biochemistry, Food Science +17

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