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Effect of Ultrasound Combined with pH Adjustment on Gelling Properties of Ginkgo Seed Protein Isolate/Whey Protein Isolate Composite Gels [PDF]
Shipin Kexue, 2023 To investigate the effects of ultrasound treatment combined with pH adjustment on the gelling properties of composite gels prepared from ginkgo seed protein isolate (GSPI) and whey protein isolate (WPI), the physicochemical properties and molecular ...
YOU Jieyu, TANG Changbo, ZHANG Luyan, ZHANG Wei, WANG Yaosong
doaj +1 more source
Foods, 2023 The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied.
Ting-Ting Gao +4 more
doaj +1 more source
Journal of Future Foods, 2023 : The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility.
Yuqing Lei +7 more
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eFood, 2023 The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage.
Rui Zhou +5 more
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Ultrasonics sonochemistry, 2021 Highlights • High intensity ultrasound technology was used to modify soy protein isolate-pectin.• The fluorescence intensity increased by high intensity ultrasound treatment.• The particle size of the complex reduced by high intensity ultrasound ...
Ning Wang +6 more
semanticscholar +1 more source
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
Colloids and Interfaces, 2023 During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in ...
Eleni Galani +5 more
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Ultrasonics sonochemistry, 2022 Highlights • Microwave is best treatment on transglutaminase (TGase)-induced whey protein isolate.• Ultrasound-microwave promoted the reaction of whey protein isolate and TGase.• Ultrasound-microwave enhanced properties of TGase-induced whey protein ...
Wenjuan Zhang +5 more
semanticscholar +1 more source
Rheological and Solubility Properties of Soy Protein Isolate
Molecules, 2021 Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems.
Timothy D O Flynn +4 more
semanticscholar +1 more source
, 2021 There has been an increasing demand for diverse and more functional plant-based protein ingredients for food uses. This study aims to improve the functional properties of pea protein isolate through acylation and/or conjugation with guar gum and ...
Yanting Shen, Yonghui Li
semanticscholar +1 more source
Ultrasonics sonochemistry, 2021 Highlights • Ultrasound can increase the formation rate of soy protein isolate nanofibrils.• Ultrasound-pretreated soy protein isolate nanofibrils has a smaller particle size.• Ultrasound can increase β-sheet contents of SPI nanofibrils, promoting the ...
A. Hu, Liang Li
semanticscholar +1 more source