4.7 Article

Ultrasound-induced structural modification and thermal properties of oat protein

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Sensitivity of oat protein solubility to changing ionic strength and pH

Runnan Li et al.

Summary: This study demonstrates that the relationship between ionic strength and protein solubility is crucial in the formulation design of plant protein-based food and beverage products. The findings show that oat protein solubility is influenced by ionic strength and ion species, which can be modified by changing pH levels. This research provides useful information for selecting proper salt concentrations in the manufacture of oat protein-based food products.

JOURNAL OF FOOD SCIENCE (2021)

Article Chemistry, Applied

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Lei Sha et al.

Summary: High-intensity ultrasound treatment significantly improved the solubility, hydrophobicity, and particle size of pea protein isolate, leading to enhanced protein adsorption at the oil-water interface and improved emulsifying properties. The multilayer structure formed by PPIUS contributed to the physical stability of emulsions, making them less susceptible to lipid oxidation during storage compared to control protein.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

Food processing for the improvement of plant proteins digestibility

Amanda Gomes Almeida Sa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Acoustics

Thermosonication-induced structural changes and solution properties of mung bean protein

Zhifeng Zhong et al.

ULTRASONICS SONOCHEMISTRY (2020)

Review Food Science & Technology

The functional modification of legume proteins by ultrasonication: A review

Seyed Mohammad Taghi Gharibzahedi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Qingling Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Some functional properties of oat bran protein concentrate modified by trypsin

Xiao Guan et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Effects of pulsed electric fields on physicochemical properties of soybean protein isolates

Yingqiu Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)