Concepedia

Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions

Chengxin Ma, Qingyi Wan, Jian Song, Tingting Hao, Songgang Xia, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang

Food Hydrocolloids · 2023 · 54 citations · 39 references

DOI

Concepts

References

39

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

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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

, , +15

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

, , +16

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

, , +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

, , +16