98 related articles for article (PubMed ID: 29908598)
1. Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates.
Zhang R; Pang X; Lu J; Liu L; Zhang S; Lv J
Ultrason Sonochem; 2018 Oct; 47():10-16. PubMed ID: 29908598
[TBL] [Abstract][Full Text] [Related]
2. Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments.
Vera A; Valenzuela MA; Yazdani-Pedram M; Tapia C; Abugoch L
Ultrason Sonochem; 2019 Mar; 51():186-196. PubMed ID: 30377080
[TBL] [Abstract][Full Text] [Related]
3. Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment.
Kelany M; Yemiş O
Molecules; 2022 Dec; 28(1):. PubMed ID: 36615403
[TBL] [Abstract][Full Text] [Related]
4. Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate.
Song B; Yao P; Zhang Y; Pang X; Zhang S; Lv J
Ultrason Sonochem; 2022 Jun; 87():106049. PubMed ID: 35636155
[TBL] [Abstract][Full Text] [Related]
5. High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties.
Malik MA; Sharma HK; Saini CS
Ultrason Sonochem; 2017 Nov; 39():511-519. PubMed ID: 28732975
[TBL] [Abstract][Full Text] [Related]
6. Heat stability of micellar casein concentrates as affected by temperature and pH.
Sauer A; Moraru CI
J Dairy Sci; 2012 Nov; 95(11):6339-50. PubMed ID: 22959944
[TBL] [Abstract][Full Text] [Related]
7. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties.
Xiong W; Wang Y; Zhang C; Wan J; Shah BR; Pei Y; Zhou B; Li J; Li B
Ultrason Sonochem; 2016 Jul; 31():302-9. PubMed ID: 26964953
[TBL] [Abstract][Full Text] [Related]
8. Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect.
Morales R; Martínez KD; Pizones Ruiz-Henestrosa VM; Pilosof AMR
Ultrason Sonochem; 2015 Sep; 26():48-55. PubMed ID: 25619451
[TBL] [Abstract][Full Text] [Related]
9. Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties.
Karabulut G; Yemiş O
Food Chem; 2022 May; 375():131843. PubMed ID: 34920309
[TBL] [Abstract][Full Text] [Related]
10. Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate.
Song B; Zhang Y; Yang B; Zhu P; Pang X; Xie N; Zhang S; Lv J
Foods; 2021 Nov; 10(11):. PubMed ID: 34828953
[TBL] [Abstract][Full Text] [Related]
11. The effect of commercial sterilization regimens on micellar casein concentrates.
Beliciu CM; Sauer A; Moraru CI
J Dairy Sci; 2012 Oct; 95(10):5510-26. PubMed ID: 22901488
[TBL] [Abstract][Full Text] [Related]
12. Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity-Role of Undissolved Material.
Schulnies F; Höhme L; Kleinschmidt T
Foods; 2023 Dec; 12(24):. PubMed ID: 38137323
[TBL] [Abstract][Full Text] [Related]
13. Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics.
Mir NA; Riar CS; Singh S
Ultrason Sonochem; 2019 Nov; 58():104700. PubMed ID: 31450318
[TBL] [Abstract][Full Text] [Related]
14. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.
Sauer A; Doehner I; Moraru CI
J Dairy Sci; 2012 Oct; 95(10):5569-79. PubMed ID: 22901476
[TBL] [Abstract][Full Text] [Related]
15. Progress in micellar casein concentrate: Production and applications.
Hammam ARA; Martínez-Monteagudo SI; Metzger LE
Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4426-4449. PubMed ID: 34288367
[TBL] [Abstract][Full Text] [Related]
16. Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions.
Kommineni A; Sunkesula V; Marella C; Metzger LE
Foods; 2022 May; 11(10):. PubMed ID: 35626947
[TBL] [Abstract][Full Text] [Related]
17. Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates.
Zhao R; Liu X; Liu W; Liu Q; Zhang L; Hu H
Ultrason Sonochem; 2022 Apr; 85():105969. PubMed ID: 35364471
[TBL] [Abstract][Full Text] [Related]
18. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates.
Gao K; Xu Y; Rao J; Chen B
Food Chem; 2024 Feb; 434():137486. PubMed ID: 37725841
[TBL] [Abstract][Full Text] [Related]
19. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.
Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zhao YY; Zheng Z
Ultrason Sonochem; 2016 Jul; 31():590-7. PubMed ID: 26964986
[TBL] [Abstract][Full Text] [Related]
20. β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate.
Tavares T; Ramos OL; Malcata FX
J Food Sci Technol; 2017 Dec; 54(13):4387-4396. PubMed ID: 29184245
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
