Ultrasound-induced changes in the structure and functionality of starch and protein

Highly accurate protein structure prediction with AlphaFold

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Applications of ultrasound in food technology: Processing, preservation and extraction

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Cereal seed storage proteins: structures, properties and role in grain utilization

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Ultrasound: A clean, green extraction technology

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Inactivation of microbes using ultrasound: a review

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Understanding Starch Structure: Recent Progress

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Proteins from land plants – Potential resources for human nutrition and food security

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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

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Advances in application of ultrasound in food processing: A review

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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

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Effects of ultrasound on the structure and physical properties of black bean protein isolates

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Improving the protein content and composition of cereal grain

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Application of Ultrasound in Food Science and Technology: A Perspective

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Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties

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Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review

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Degradation of chitosan and starch by 360-kHz ultrasound

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Ultrasound effect on physical properties of corn starch

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Effects of sonication on the physicochemical and functional properties of walnut protein isolate

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Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour

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Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

Zhang, Z., Regenstein, J. M., Zhou, P., & Yang, Y. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.08.008 · Cited by 369

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

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Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch

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Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

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Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

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Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

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Pulse proteins: secondary structure, functionality and applications

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Effect of protein–starch interactions on starch retrogradation and implications for food product quality

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Protein–polysaccharide interactions and aggregates in food formulations

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A comprehensive review of the factors influencing the formation of retrograded starch

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The functional modification of legume proteins by ultrasonication: A review

Gharibzahedi, S. M. T., & Smith, B. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.02.002 · Cited by 320

Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins – A review

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Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

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Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate

Resendiz-Vazquez, J. A., Ulloa, J. A., Urías-Silvas, J. E., Bautista-Rosales, P. U., Ramírez-Ramírez, J. C., Rosas-Ulloa, P., & González-Torres, L. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.01.042 · Cited by 309

Ultrasound technology for food fermentation applications

Ojha, K. S., Mason, T. J., O’Donnell, C. P., Kerry, J. P., & Tiwari, B. K. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.06.001 · Cited by 306

Effect of pullulan on the short-term and long-term retrogradation of rice starch

Chen, L., Ren, F., Zhang, Z., Tong, Q., & Rashed, M. M. A. (2015) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2014.09.006 · Cited by 286

Microstructural and techno-functional properties of cassava starch modified by ultrasound

Monroy, Y., Rivero, S., & García, M. A. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.12.048 · Cited by 284

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

Hu, H., Fan, X., Zhou, Z., Xu, X., Fan, G., Wang, L., Huang, X., Pan, S., & Zhu, L. (2013) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2012.07.011 · Cited by 282

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Zhang, B., Qiao, D., Zhao, S., Lin, Q., Wang, J., & Xie, F. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.033 · Cited by 280

Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation

Zhang, Y., Chen, C., Chen, Y., & Chen, Y. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.01.015 · Cited by 275

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

Khadhraoui, B., Ummat, V., Tiwari, B. K., Fabiano-Tixier, A. S., & Chemat, F. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105625 · Cited by 269

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Chiozzi, V., Agriopoulou, S., & Varzakas, T. H. (2022) · Applied Sciences · doi:10.3390/app12042202 · Cited by 265

Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates

Tian, R., Feng, J., Huang, G., Tian, B., Zhang, Y., Jiang, L., & Sui, X. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105202 · Cited by 263

Study on supramolecular structural changes of ultrasonic treated potato starch granules

Zhu, J., Li, L., Chen, L., & Li, X. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.02.004 · Cited by 256

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Hu, H., Cheung, I. W. Y., Pan, S., & Li-Chan, E. C. Y. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.11.004 · Cited by 252

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Kiani, H., Zhang, Z., Delgado, A. E., & Sun, D. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.051 · Cited by 244

Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch

Wang, H., Xu, K., Ma, Y., Liang, Y., Zhang, H., & Chen, L. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104868 · Cited by 222

Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

Yang, W., Kong, X., Zheng, Y., Sun, W., Chen, S., Liu, D., Zhang, H., Fang, H., Tian, J., & Ye, X. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104709 · Cited by 218

Effect of ultrasound on protein functionality

Su, J. W., & Cavaco-Paulo, A. M. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105653 · Cited by 217

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Qin, X.-S., Luo, S., Cai, J., Zhong, X., Jiang, S., Zhao, Y., & Zheng, Z. X. (2016) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.02.010 · Cited by 215

Structure, function and advance application of microwave-treated polysaccharide: A review

Chen, X., Yang, J., Shen, M., Chen, Y., Yu, Q., & Xie, J. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.03.016 · Cited by 215

A review on pharmaceuticals removal from waters by single and combined biological, membrane filtration and ultrasound systems

Alfonso-Muniozguren, P., Serna-Galvis, E. A., Bussemaker, M., Torres-Palma, R. A., & Lee, J. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105656 · Cited by 210

Starch modification for non-food, industrial applications: Market intelligence and critical review

Adewale, P., Yancheshmeh, M. S., & Lam, E. (2022) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2022.119590 · Cited by 207

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed

Mir, N. A., Riar, C. S., & Singh, S. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.05.052 · Cited by 204

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

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Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

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Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

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Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

Malik, M. A., & Saini, C. S. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.02.052 · Cited by 193

Clean label starch: production, physicochemical characteristics, and industrial applications

Park, S., & Kim, Y. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00834-3 · Cited by 193

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

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Chemistry of Cereal Grains

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Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry

Ampofo, J. O., & Ngadi, M. O. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.105955 · Cited by 187

Dependence of alpha-helical and beta-sheet amino acid propensities on the overall protein fold type

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Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch

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

Huang, L., Ding, X., Dai, C., & Ma, H. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.04.077 · Cited by 181

Morphological, physicochemical, and viscoelastic properties of sonicated corn starch

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Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

Wang, J., Zhao, S., Guang, M., Qiao, D., Zhang, B., Niu, M., Jia, C., Xu, Y. B., & Lin, Q. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.02.020 · Cited by 179

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Cao, H., Sun, R., Shi, J., Li, M., Guan, X., Liu, J., Huang, K., & Zhang, Y. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105685 · Cited by 179

Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

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Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

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Variation in Amylose Fine Structure of Starches from Different Botanical Sources

Wang, K., Hasjim, J., Wu, A. C., Henry, R. J., & Gilbert, R. G. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf5011676 · Cited by 175

Ultrasound Effects on the Structure and Chemical Reactivity of Cornstarch Granules

Huang, Q., Li, L., & Fu, X. (2007) · Starch - Stärke · doi:10.1002/star.200700614 · Cited by 175

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

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Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch

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Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications

Chen, Q., Zhang, J., Zhang, Y., Kaplan, D. L., & Wang, Q. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107559 · Cited by 166

The pasting properties of sonicated waxy rice starch suspensions

Zuo, J. Y., Knoerzer, K., MAWSON, R. F., Kentish, S. E., & Ashokkumar, M. (2009) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2009.01.002 · Cited by 163

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

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AI-Driven Deep Learning Techniques in Protein Structure Prediction

Chen, L., Li, Q., Nasif, K. F. A., Xie, Y., Deng, B., Niu, S., Pouriyeh, S., Dai, Z., Chen, J., & Xie, Y. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms25158426 · Cited by 158

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

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Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

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

O’Sullivan, J., Park, M., & Beevers, J. (2016) · Journal of Cereal Science · doi:10.1016/j.jcs.2016.02.013 · Cited by 156

Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations

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Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

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Dual‐frequency ultrasound effect on structure and properties of sweet potato starch

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Dual-frequency ultrasonic effect on the structure and properties of starch with different size

Hu, A., Li, Y., & Zheng, J. (2019) · LWT · doi:10.1016/j.lwt.2019.02.040 · Cited by 150

Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

Gao, K., Rao, J., & Chen, B. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107823 · Cited by 149

Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches

Minakawa, A. F. K., Faria-Tischer, P. C. S., & Mali, S. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.015 · Cited by 146

Starch granule size: Does it matter?

Li, M., Daygon, V. D., Solah, V. A., & Dhital, S. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1992607 · Cited by 146

Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals

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Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications

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Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study

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Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

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Comprehensive review on single and dual modification of starch: Methods, properties and applications

Kumari, B., & Sit, N. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.126952 · Cited by 138

Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch

Li, M., Li, J., & Zhu, C. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.12.156 · Cited by 137

Location and interactions of starches in planta: Effects on food and nutritional functionality

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In vitro digestibility of ultrasound-treated corn starch

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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

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Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions

Lei, S., & Xiong, Y. L. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111179 · Cited by 129

Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates

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The effect of protein-starch interaction on the structure and properties of starch, and its application in flour products

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The application of emerging non-thermal technologies for the modification of cereal starches

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Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound

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Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes

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Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure

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The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review

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Frequency and power dependence of ultrasonic degassing

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Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour

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Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying

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Ultrasonic modification of lotus starch based on multi-scale structure: Pasting, rheological, and thermal properties

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Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism

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Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights

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Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments

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The alterations in granule, shell, blocklets, and molecular structure of pea starch induced by ultrasound

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