4.7 Article

Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

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Review Food Science & Technology

Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review

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Summary: Proteins are essential for life, providing nutrition for the human body and flavor for food. Understanding the structure and functional properties of proteins is crucial for further exploration. Examining the effects of proteins under different ultrasonic treatment conditions and analyzing the influence of ultrasound modification on protein structure, physicochemical properties, glycation characteristics, and action mechanism are important research topics.

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