Ultrasound as an eco-friendly green technology has been widely studied in food processing.
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …

With the extensive application of enzyme-catalyzed reactions in numerous fields, improving
enzymatic efficiency has attracted wide attention for reducing operating costs and increasing …

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 …

The present work investigated the effects of sonication at different amplitudes and durations
on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle …

In recent years, there has been increasing interest in renewable and sustainable protein
resource of plant origin. The reasons for this are summarized as follows:(1) green, low-cost …

In this study, ultrasound was subjected to pH-shift treatment to explore their synergistic
effects on thermal stability of coconut milk and the underlying mechanism was explored by …

In this study, the effects of ultrasound-assisted alkali extraction (UAE) on the yield, structural,
functional and antioxidant properties of dolichos lablab L. protein (DLP) were investigated …

The mechanism of ultrasound field promoting enzymolysis efficiency is difficult to study,
because the reaction system mixes with enzymes, proteins and hydrolysates. Immobilized …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Abstract Effect of mono and dual frequency (20, 28 and 20/28 kHz) ultrasound action on
extraction kinetics, functional, and structural traits of sunflower protein (SP) was examined. A …