The increasing focus on health and well-being has sparked a rising interest in bioactive
components in the food, pharmaceutical, and nutraceutical industries. These components …

Acoustic cavitation, an intriguing phenomenon resulting from the interaction of sound waves
with a liquid medium, has emerged as a promising avenue in agri-food processing, offering …

Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and
chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent …

Proteins from alternative sources including terrestrial and aquatic plants, microbes and
insects are being increasingly explored to combat the dietary, environmental and ethical …

This research explored the influences of ultrasonic and thermal treatments on the structure,
functional properties, and beany flavor of soy protein isolate (SPI). In comparison with …

High intensity ultrasound (HIU) is an efficient and green technology that has recently
received enormous research attention for modification of food proteins. However, there are …

The recycling of spent lithium-ion batteries can not only reduce the potential harm caused by
solid waste piles to the local environment but also provide raw materials for manufacturing …

There is a burgeoning demand for modified plant-based proteins with desirable
physicochemical and functional properties. The cereal Qingke is a promising alternative …

The beany flavor of soy protein isolate (SPI) creates barriers to their application in food
processing. This study investigated the effect of ultrasonic-thermal synergistic treatments …

The protein conformation of soymilk is the key to affecting the instant solubility of soymilk
flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 …