Ultrasonication is a green technology that has recently received an enormous research
attention for extraction of plant‐based proteins and tailoring the functionalities of these …

Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Impacts of ultrasound pretreatment on the formation of soy protein fibrils, interaction of soy
protein fibrils and EGCG, rheological property and antioxidant activity of the complex, and …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90%
for 30 min) on structure and foaming properties of pea protein isolate (PPI) were …

Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that
allows rapid prototyping of objects with intricate architectures. This Review covers the recent …

The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …

Background The use of vegetable proteins is one of the key elements of vegetarian diets.
Legumes are an alternative protein source with comparable quality as animal derived …

The present study aimed to investigate the implications of ultrasonic treatment on the
conformational and functional properties of whey protein isolate (WPI). SDS-PAGE showed …