Concepedia

Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure

Xuan Zhang, Yingying Chen, Yingying Chen, Rixin Li, Youqing Shi, Yufa Zhao, Bin Li, Yijie Chen, Yijie Chen, Xiangwei Zhu

Food Hydrocolloids · 2024 · 33 citations · 48 references

DOI

Concepts

References

48

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

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ANS fluorescence: Potential to augment the identification of the external binding sites of proteins

Oktay K. Gasymov, Ben J. Glasgow · Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics · 2007 · 409 citations · Full text

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An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities

Feng Wang, Yizhong Zhang, Ling Xu et al. · LWT · 2020 · 240 citations

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Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Sha Lei, Aeneas O. Koosis, Qingling Wang et al. · Food Chemistry · 2021 · 190 citations

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Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

Jie Yu, Yong Wang, Dong Li et al. · Food Hydrocolloids · 2021 · 180 citations

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