Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

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Natural Sciences, Food Science, Materials Science +14

Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

Chen Li, Haoran Xue, Zhiyan Chen et al. · Food Research International · 2014 · 196 citations

Agriculture, Biochemistry, Food Science +16

Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction

Sheliang Zhao, Ying Huang, David Julian McClements et al. · Food Hydrocolloids · 2021 · 176 citations

Agriculture, Biochemistry, Food Science +9

Proteolytically-induced changes of secondary structural protein conformation of bovine serum albumin monitored by Fourier transform infrared (FT-IR) and UV-circular dichroism spectroscopy

Günnur Güler, Mikhail M. Vorob’ev, Vitali Vogel et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2016 · 144 citations

Life Sciences, Biochemistry, Biophysics +17

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Xiaoying Zhang, Shuang Zhang, Mingming Zhong et al. · Food Chemistry · 2022 · 126 citations

Agriculture, Food Science, Nutritional Sciences +17