Journal ArticleDOI
Physical properties of ultrasound treated soy proteins
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TLDR
In this paper, the authors examined the effect of ultrasound treatment on physical properties of soy proteins and found that 20 kHz probe ultrasound leads to significant changes in conductivity, increased solubility for SPC, significantly increased specific surface area that is of interest in food texture and increased values of emulsion activity index.About:
This article is published in Journal of Food Engineering.The article was published on 2009-08-01. It has received 408 citations till now. The article focuses on the topics: Soy protein & Ultrasound.read more
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Journal ArticleDOI
Applications of ultrasound in food technology: Processing, preservation and extraction
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
Journal ArticleDOI
Applications of ultrasound in analysis, processing and quality control of food: A review
TL;DR: In this article, a review summarizes the major applications of low and high power ultrasound in food science and technology, and their methods and applications including important research results including the basic principles and applications.
Journal ArticleDOI
Soy proteins: A review on composition, aggregation and emulsification
TL;DR: In this paper, the effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, utilisation of enzyme, chemical modification are also described since they have been found useful to improve the processing and final product.
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
TL;DR: 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.
Journal ArticleDOI
Comparative study of high intensity ultrasound effects on food proteins functionality
TL;DR: In this paper, the authors explored the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E), and egg white protein (EW).
References
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PatentDOI
Measurement of protein using bicinchoninic acid
TL;DR: This new method maintains the high sensitivity and low protein-to-protein variation associated with the Lowry technique and demonstrates a greater tolerance of the bicinchoninate reagent toward such commonly encountered interferences as nonionic detergents and simple buffer salts.
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Emulsifying properties of proteins: evaluation of a turbidimetric technique
Kevin N. Pearce,John E. Kinsella +1 more
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ULTRASOUND: Its Chemical, Physical and Biological Effects
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Sonochemistry: Science and Engineering
L. H. Thompson,L. K. Doraiswamy +1 more
TL;DR: In this paper, a comprehensive review summarizes several topics of study in the sonochemical literature, including bubble dynamics, factors affecting cavitation, the effects of ultrasound on a variety of chemical systems, modeling of kinetic and mass-transfer effects, the methods used to produce ultrasound, proposed cavitation reactors, and the problems of scaleup.
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Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
TL;DR: In this paper, a review describes the recent development of cold-setting whey protein ingredients and their potential application in foods, emphasizing the importance of an understanding of the molecular basis of protein functionality to the development of ingredients.