Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties
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Elsevier BV
Reference46 articles.
1. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021
2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018
3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012
4. Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties;Cao;Food Hydrocolloids,2023
5. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins;Cui;LWT Food Science and Technology,2021
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