The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

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Recent advances in plant protein modification: spotlight on hemp protein

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Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates

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Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions

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Encapsulation of rutin in protein nanoparticles by pH ‐driven method: impact of rutin solubility and mechanisms

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Fabrication and characterization of water-soluble phytosterol ester nanodispersion by emulsification-evaporation combined ultrasonic method

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Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems

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pH-shifting and sonication synergistically altered cottonseed protein: Correlating the conformational and functional characteristics

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Ultrasound modification of techno-functional, structural, and physico-chemical properties of legume proteins: A review

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Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions

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Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin

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Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers

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Ultrasonic extraction of protein from whole navy bean flour: A comparative study on structure, functionality and amino acid profile

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Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0

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Cavitation technologies for extraction of high value ingredients from renewable biomass

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Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms

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Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

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The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

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