This study aimed to modify wheat protein (WP) with barley beta-glucan (BBG) as a partial fat
replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70° C …

The application of industrial egg white powder (EWP) was limited by the relatively poor
foaming properties. Microwave treatment was proposed to be a creative and efficient …

The study investigated the effects of different microwave vacuum freeze-drying powers (100–
500 W) on the emulsifying properties and structural characteristics of egg white protein …

A derivatization procedure for the production of a cold gelling whey protein isolate (WPI) has
been identified. The cold gelling derivatized whey protein isolate (dWPI) imparted greater …

Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-
thermal microwave, aiming to investigate how structure and emulsifying properties were …

The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP)
was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity …

The physical modification of buckwheat grain, a pseudocereal with great interest in gluten-
free (GF) product development, using microwave-assisted hydrothermal treatment (MWT) …

A by-product of wheat wet processing, wheat gluten (WG) exhibits low solubility, which
restricts its application as an emulsifier and a stabilizer in oil-in-water emulsions. WG …

The ability of a modified whey protein concentrate (MWPC), which contains relatively high
proportions of phospholipid and high molecular weight protein fractions, to form and …

In this work, peanut protein isolate (PPI) was grafted with maltodextrin (MD) through the
ultrasound-assisted Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel …