Effects of combined treatment with ultrasound and pH shifting on foaming 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

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

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

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

Shanshan Jiang, Junzhou Ding, Juan E. Andrade et al. · Ultrasonics Sonochemistry · 2017 · 531 citations

Agriculture, Biochemistry, Food Science +12

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