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237 related items for PubMed ID: 36088895

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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 30; 331():127374. PubMed ID: 32593796
    [Abstract] [Full Text] [Related]

  • 3. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction.
    Li Z, Zheng Y, Sun Q, Wang J, Zheng B, Guo Z.
    Ultrason Sonochem; 2021 Apr 30; 72():105458. PubMed ID: 33453682
    [Abstract] [Full Text] [Related]

  • 4. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties.
    Jiang W, Wang Y, Ma C, Julian McClements D, Liu F, Liu X.
    Food Chem; 2022 Aug 01; 384():132511. PubMed ID: 35247772
    [Abstract] [Full Text] [Related]

  • 5. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
    Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L.
    J Sci Food Agric; 2016 Mar 30; 96(5):1532-40. PubMed ID: 25973991
    [Abstract] [Full Text] [Related]

  • 6. 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 10; 67(14):4089-4097. PubMed ID: 30883123
    [Abstract] [Full Text] [Related]

  • 7. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
    Chen L, Chen J, Wu K, Yu L.
    J Agric Food Chem; 2016 Jul 13; 64(27):5531-8. PubMed ID: 27329355
    [Abstract] [Full Text] [Related]

  • 8. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction.
    Liu Y, Guo X, Liu T, Fan X, Yu X, Zhang J.
    Int J Biol Macromol; 2024 Apr 13; 264(Pt 1):130606. PubMed ID: 38447830
    [Abstract] [Full Text] [Related]

  • 9. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
    Li Z, Cao Y, Wang Y, Li Y, Liu Z, Zhu Z, Zhang H, Huang J, Xiong YL.
    Food Chem; 2024 Jun 30; 444():138541. PubMed ID: 38330601
    [Abstract] [Full Text] [Related]

  • 10. Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate.
    Pirestani S, Nasirpour A, Keramat J, Desobry S, Jasniewski J.
    Carbohydr Polym; 2017 Feb 10; 157():1620-1627. PubMed ID: 27987876
    [Abstract] [Full Text] [Related]

  • 11. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability.
    Zhi Z, Yan L, Li H, Dewettinck K, Van der Meeren P, Liu R, Van Bockstaele F.
    Food Chem; 2022 Jun 30; 380():131832. PubMed ID: 35144133
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 100():106638. PubMed ID: 37826892
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 87():106046. PubMed ID: 35636156
    [Abstract] [Full Text] [Related]

  • 14. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
    Sha L, Koosis AO, Wang Q, True AD, Xiong YL.
    Food Chem; 2021 Jul 15; 350():129271. PubMed ID: 33618095
    [Abstract] [Full Text] [Related]

  • 15. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
    Kan X, Chen G, Zhou W, Zeng X.
    Food Res Int; 2021 Dec 15; 150(Pt A):110740. PubMed ID: 34865759
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 98():106479. PubMed ID: 37336077
    [Abstract] [Full Text] [Related]

  • 17. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction.
    Aziznia S, Askari G, Emamdjomeh Z, Salami M.
    Int J Biol Macromol; 2024 Jan 15; 254(Pt 1):127616. PubMed ID: 37918607
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 104(9):5407-5418. PubMed ID: 38345737
    [Abstract] [Full Text] [Related]

  • 19. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions.
    Cao Y, Li Z, Fan X, Liu M, Han X, Huang J, Xiong YL.
    Food Funct; 2022 Feb 07; 13(3):1336-1347. PubMed ID: 35040853
    [Abstract] [Full Text] [Related]

  • 20. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
    Zhang J, Liu Q, Chen Q, Sun F, Liu H, Kong B.
    Ultrason Sonochem; 2022 Aug 07; 88():106099. PubMed ID: 35907333
    [Abstract] [Full Text] [Related]

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