159 related articles for article (PubMed ID: 37336077)
1. Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment.
Li X; Luo T; Wang L; Song H; Wang F; Weng Z; Zhou J; Xiang X; Xiong L; Shen X
Ultrason Sonochem; 2023 Aug; 98():106479. PubMed ID: 37336077
[TBL] [Abstract][Full Text] [Related]
2. Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification.
Liu Q; Liu Y; Huang H; Xiong M; Yang Y; Lin C; Yang F; Xie Y; Yuan Y
Ultrason Sonochem; 2023 Nov; 100():106638. PubMed ID: 37826892
[TBL] [Abstract][Full Text] [Related]
3. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate.
Sun X; Zhang W; Zhang L; Tian S; Chen F
J Sci Food Agric; 2021 Feb; 101(3):1150-1160. PubMed ID: 32789860
[TBL] [Abstract][Full Text] [Related]
4. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates.
Wang Y; Li B; Guo Y; Liu C; Liu J; Tan B; Guo Z; Wang Z; Jiang L
Ultrason Sonochem; 2022 Jun; 87():106046. PubMed ID: 35636156
[TBL] [Abstract][Full Text] [Related]
5. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate.
Yang J; Duan Y; Geng F; Cheng C; Wang L; Ye J; Zhang H; Peng D; Deng Q
Ultrason Sonochem; 2022 Sep; 89():106108. PubMed ID: 35933969
[TBL] [Abstract][Full Text] [Related]
6. Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.
Chen J; Zhang X; Xue S; Xu X
Int J Biol Macromol; 2020 Nov; 163():1768-1779. PubMed ID: 32961191
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.
Zou H; Zhao N; Li S; Sun S; Dong X; Yu C
Int J Biol Macromol; 2020 Nov; 163():180-189. PubMed ID: 32599247
[TBL] [Abstract][Full Text] [Related]
8. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate.
Yang F; Liu X; Ren X; Huang Y; Huang C; Zhang K
Ultrason Sonochem; 2018 Apr; 42():471-481. PubMed ID: 29429693
[TBL] [Abstract][Full Text] [Related]
9. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
Sha L; Koosis AO; Wang Q; True AD; Xiong YL
Food Chem; 2021 Jul; 350():129271. PubMed ID: 33618095
[TBL] [Abstract][Full Text] [Related]
10. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
[TBL] [Abstract][Full Text] [Related]
11. Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion.
Han L; Tang C; Ma Y; Liu X; Jiang Y; Jiang H; Min D
J Sci Food Agric; 2024 Jul; 104(9):5407-5418. PubMed ID: 38345737
[TBL] [Abstract][Full Text] [Related]
12. Interfacial and emulsifying properties of lentil protein isolate.
Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
[TBL] [Abstract][Full Text] [Related]
13. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties.
Chen X; Dai Y; Huang Z; Zhao L; Du J; Li W; Yu D
Ultrason Sonochem; 2022 Sep; 89():106157. PubMed ID: 36088895
[TBL] [Abstract][Full Text] [Related]
14. Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment.
Zou Y; Shi H; Chen X; Xu P; Jiang D; Xu W; Wang D
Int J Biol Macromol; 2019 Oct; 139():810-817. PubMed ID: 31401277
[TBL] [Abstract][Full Text] [Related]
15. Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen) seed protein isolate.
Xue F; Zhu C; Liu F; Wang S; Liu H; Li C
J Sci Food Agric; 2018 Dec; 98(15):5690-5699. PubMed ID: 29736924
[TBL] [Abstract][Full Text] [Related]
16. Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.
Mastani S; Bahmanyar F; Shojaee-Aliabadi S; Mirmoghtadaie L; Hosseini SM
Food Sci Technol Int; 2024 Jul; 30(5):397-406. PubMed ID: 37345303
[TBL] [Abstract][Full Text] [Related]
17. Effects of multi-frequency ultrasound on sodium caseinate/pectin complex: Emulsifying properties, interaction force, structure and correlation.
Liu Y; Liang Q; Liu Y; Rashid A; Qayum A; Ma H; Ren X
Int J Biol Macromol; 2023 Jul; 242(Pt 2):124801. PubMed ID: 37178893
[TBL] [Abstract][Full Text] [Related]
18. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
[TBL] [Abstract][Full Text] [Related]
19. Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties.
Lan M; Li T; Li L; Wang S; Chen J; Yang T; Li Z; Yang Y; Zhang X; Li B
Food Chem; 2024 Mar; 435():137564. PubMed ID: 37776650
[TBL] [Abstract][Full Text] [Related]
20. Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion.
Zhao Q; Xie T; Hong X; Zhou Y; Fan L; Liu Y; Li J
Food Chem; 2022 Jan; 368():130848. PubMed ID: 34479088
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]