Related references
Note: Only part of the references are listed.Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties
Md Mahfuzur Rahman et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents
Stephan Sommer et al.
SUSTAINABILITY (2021)
Evidence of the Possible Interaction between Ultrasound and Thiol Precursors
Tomas Roman et al.
FOODS (2020)
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
Pia Silventoinen et al.
FOODS (2020)
Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine
Teng-Zhen Ma et al.
MOLECULES (2020)
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices
Emilio Celotti et al.
FOODS (2020)
Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines
Shan He et al.
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2020)
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation-An Overview
Fernanda Cosme et al.
BEVERAGES (2020)
Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
Ivana Horvat et al.
FOOD CHEMISTRY (2019)
Carrageenans as heat stabilisers of white wine
S. Ratnayake et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2019)
Predicting protein haze formation in white wines
J. M. McRae et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine
Donato Colangelo et al.
FOOD CHEMISTRY (2018)
Enzymes for Wine Fermentation: Current and Perspective Applications
Harald Claus et al.
FERMENTATION-BASEL (2018)
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review
Jonathan J. O'Sullivan et al.
FOOD HYDROCOLLOIDS (2017)
Influence of bentonite fining on protein composition in wine
Nadine Jaeckels et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Emerging preservation technologies in grapes for winemaking
Antonio Morata et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate
J. A. Resendiz-Vazquez et al.
ULTRASONICS SONOCHEMISTRY (2017)
Release of phenolic compounds from cork stoppers and its effect on protein-haze
Mario Gabrielli et al.
FOOD CONTROL (2016)
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Jonathan O'Sullivan et al.
FOOD HYDROCOLLOIDS (2016)
Wine Protein Haze: Mechanisms of Formation and Advances in Prevention
Steven C. Van Sluyter et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss
Simone Vincenzi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins
Jonathan O'Sullivan et al.
FOOD HYDROCOLLOIDS (2014)
Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White Wines
Marco Lucchetta et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2013)
Study of the ultrasound effects on yeast lees lysis in winemaking
Valentina Cacciola et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization
Matteo Marangon et al.
FOOD CHEMISTRY (2012)
Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation
Marie Dufrechou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage
M. Marangon et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2011)
Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite
Francois-Xavier Sauvage et al.
FOOD CHEMISTRY (2010)
Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis
Matteo Marangon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Hot topic: Sonication increases the heat stability of whey proteins
M. Ashokkumar et al.
JOURNAL OF DAIRY SCIENCE (2009)
A recombinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze
Daniel Gonzalez-Ramos et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Sulfate - a candidate for the missing essential factor that is required for the formation of protein haze in white wine
Kenneth F. Pocock et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Selection of low swelling materials for protein adsorption from white wines
MR Sarmento et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)