Currently, there is an increasing focus on comprehending the solubility of plant-based
proteins, driven by the rising demand for animal-free food formulations. The solubility of …

Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since
prehistoric times. Recently, Australia, Canada, and the United States have legalized the …

The structure and physicochemical properties of a protein have significant effects on its
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …

Protein-polyphenol colloidal particles are promising stabilizers for high internal phase
Pickering emulsions (HIPPEs). However, the relationship between the structure of the …

The application of pea proteins in the food industry is often limited by their poor functional
properties, such as solubility, emulsification, and gelation. To address this problem, a novel …

Whey proteins are widely used as functional ingredients in various food applications owing
to their emulsifying, foaming, and gelling properties. However, their functional attributes are …

We investigated the effect of ultrasound-assisted pH shift treatment on the micro-particle,
molecular, and spatial structure of rapeseed protein isolates (RPI). Various ultrasonic …

Modifying proteins with new methods to improve their functional properties is essential to
extend their application in food related field. In this study, the effect of pH-shifting treatment …

Native amaranth protein (AP N) is a nutritional ingredient with potential applications for the
structuration and functionalization of food products. However, its solubility is poor, which …

In dairy products, the added sodium hyaluronate may form complexes with proteins, thereby
affecting product properties. In the present study, the interaction between whey protein …