There is an increasing awareness and demand for a new plant-based protein food category
in the market. Among different sources, protein derived from legumes are considered GRAS …

The antioxidant properties of proteins could be enhanced by forming covalent conjugates
with polyphenols. In this study, the antioxidant activity of egg white protein (EWP) was …

Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food
industry because of its nutritional and functional advantages. Nowadays, the utilization of …

The paper presents the effect of heat treatment at 80° C at different times (3, 5, 7, and 9 min)
on the structural and functional properties of Phaseolus vulgaris L. protein (PVP, bean …

Protein hydrolysates have attained great attention due to a good nutritive food ingredient
and higher biological activities. In this study, thermosonication, ultrasound and heat were …

The present study investigated the effect of slit dual-frequency ultrasonic (SDFU)-shear
thinning on the kinetics and thermodynamic mechanism of sea cucumber protein (SCP) …

High-concentration soy protein isolate was subjected to ultrasonication for viscosity
reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 …

This study investigated the extraction of 5-O-caffeoylquinic acid (5-CQA) with increased yield
and enhanced antioxidant activity from heilong48 soybean (HS) under solid-state …

In this paper, the impact of ultrasound pretreatment on the kinetics and thermodynamics of
defatted corn germ protein (DCGP) enzymatic hydrolysis was evaluated. The enzymatic …

This study sought to establish an optimized solid-state fermentation (SSF) conditions for
extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step …