Journal ArticleDOI
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu,Jiahui Wu,Eunice C.Y. Li-Chan,Le Zhu,Fang Zhang,Xiaoyun Xu,Gang Fan,Lufeng Wang,Xingjian Huang,Siyi Pan +9 more
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TLDR
In this article, the effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W) and time (15 or 30 min) on functional and structural properties of reconstituted soy protein isolate (SPI) dispersions were examined.About:
This article is published in Food Hydrocolloids.The article was published on 2013-03-01. It has received 542 citations till now.read more
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Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.
TL;DR: The results indicated the possibility that the lecithin-MWP mixed emulsifiers can be used to obtain emulsions with desirable properties, and showed the highest physical stability in emulsifying properties.
Journal ArticleDOI
Nanochemistry of Protein-Based Delivery Agents.
TL;DR: This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
Journal ArticleDOI
Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics
TL;DR: In this article, the effect of limited trypsin hydrolysis on the functional properties and structural characteristics of dehulled walnut proteins (DWP) were studied.
Journal ArticleDOI
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates
Journal ArticleDOI
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
TL;DR: In this article, a review article is aimed to investigate the technological and nutritional characteristics of proteins during atmospheric cold plasma treatment, and the susceptibility of native proteins to reactive species created through ACP treatment should be considered regarding the power supply, type of feeding gas and its pressure, exposure time, input voltage and current flow.
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Journal ArticleDOI
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Journal Article
Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Journal ArticleDOI
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Akio Kato,Shuryo Nakai +1 more
TL;DR: The effective hydrophobicity determined fluorometrically showed significant correlations with interfacial tension and emulsifying activity of the proteins studied.
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Functional properties of soy proteins
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
Journal ArticleDOI
Effect of ultrasound on the technological properties and bioactivity of food: a review.
Ana C. Soria,Mar Villamiel +1 more
TL;DR: A better understanding of the complex physicochemical mechanism of the action of high-intensity ultrasound and its effect on technological and functional properties of food would also contribute to reinforce the future presence of ultrasonic technologies in the food industry.