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 …

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

The effects of high intensity ultrasound (HIU) modification (power: 200, 400, 600, 800 and
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …

Glycated conjugates were prepared by heating aqueous dispersions of soy protein isolate
(SPI) and maltodextrin (MD) after ultrasonic treatment (138 W/cm 2, 20 kHz) for 5, 15, and 25 …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

The effects of the combination of ultrasound and dietary fiber (DF) addition on the properties
of transglutaminase (TGase) induced peanut protein (PP) gels and its applicability as carrier …

Background The ever-expanding human population demands some novel ideas and
ingenious ways to produce foods of sufficient quality and quantity that would meet the …

Soybean protein isolate (SPI) was treated using ultrasound at 400 W for 5 and 15 min at 80°
C. The effects of ultrasound heat treatment on the structure of SPI and properties of glucono …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Background The use of alternative technologies has recently gained significant importance
in the food industry due to the new consumer trends for the novel food processing methods …