Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

In recent years, the research on functional peptide generation for the development of
functional foods has focused, among other issues, on the enhancement of enzymatic …

This study evaluated the effects of high intensity ultrasonication (HIU, 100, 150, 200, and
250 W) and treatment time (0, 3, 6, 9, and 12 min) on the structure and emulsification …

This study evaluated the nutritional profile and volatile compounds present in a novel
prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound …

The antioxidant capacity of milk protein concentrate (MPC) subjected to hydrolysis with
digestive enzymes (pepsin and trypsin) after heat (HT), microwave (MW) and ultrasound …

The main purpose of this study was to investigate the effects of HHP pressure on the
structure and physicochemical properties of millet gliadin. The effects of HHP pressure on its …

The ultrasound treatment on whey protein before enzymatic hydrolysis using vegetable
proteases was studied. Ultrasound density, temperature, and pretreatment time effects were …

There is a growing interest on ultrasonic processing of dairy products, especially fermented
dairy products which are a basis to functional foods. The studies have shown that power …

Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing
and can effectively inactivate microorganisms. Its capacity in improving the bioactive and …

The effects of ultrasound working modes using multi-mode S-type ultrasound on the
preparation of bioactive peptide from rice protein (RP) were studied with the ACE inhibitory …