Freeze-induced instability of food products causes substantial losses to food manufacturers
annually, and the inhibition of freeze damage is conducive to the development of frozen food …

The application of dual-frequency ultrasound-assisted ionic liquids (UA-IL) pretreatment on
the development of compound modification and produce soy protein isolate (SPI) with …

This study aimed to improve the emulsification properties of the sodium caseinate (Cas) and
pectin (Pec) complex using multi-frequency power ultrasound to regulate the complexation …

Universal health care is attracting increased attention nowadays, because of the large
increase in population all over the world, and a similar increase in life expectancy, leading to …

Highlights Pea protein isolate (PPI) and EGCG spontaneously formed complexes. Protein–
polyphenol complexation was mainly driven by hydrogen bonding. The binding of EGCG …

The non-covalent binding mechanism between β-lactoglobulin (β-LG) and four typical olive
biophenolic secoiridoids, including oleuropein (OLE), hydroxytyrosol (HT), oleacein (OLEA) …

Ohmic heating (OH) encompasses interesting benefits towards thermal processing.
Envisaging an increasing relevance of soybean protein as an alternative non-animal …

This study was focused on evaluating and performing correlation analysis between the
solubility, rheological property, and structural changes of MP (Myofibrillar Protein). The MP …

Plant proteins are becoming increasingly popular as functional ingredients in foods because
of their health, sustainability, and environmental benefits. The functional performance of …

Nine steaming nine sun-drying is a traditional processing technology for food or medicinal
materials. The dynamic changes of the proximate composition, protein structure and volatile …