Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan, Soottawat Benjakul, Thanasak Sae‐leaw et al. · Trends in Food Science & Technology · 2019 · 707 citations

Life Sciences, Biochemistry, Nutritional Sciences +13

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

Xiaonan Sui, Hongbo Sun, Baokun Qi et al. · Food Chemistry · 2017 · 485 citations

Life Sciences, Biochemistry, Plant Biology +14

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhenbao Zhu, Weiduo Zhu, Jianhua Yi et al. · Food Research International · 2018 · 366 citations

Agriculture, Biochemistry, Food Science +14

Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate

Yuntao Wang, Shasha Wang, Rui Li et al. · Food Hydrocolloids · 2021 · 216 citations

Agriculture, Food Science, Poultry Science +10

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan et al. · Food Chemistry · 2017 · 164 citations

Engineering, Chemical Engineering, Food Science +15