Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

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

Enhancing the enzymatic activity inside metal–organic frameworks (MOFs) is a critical
challenge in chemical technology and bio-technology, which, if addressed, will broaden …

This study aimed to evaluate the effects of microwave processing (2.45 GHz, 1000 W, 75–
125° C, and 5–15 min) on the secondary structures, in-vitro protein digestibility …

Abstract High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used
for pasteurization with minimum heat input. They also alter physico-chemical properties of …

Chia (Salvia hispanica) has gained popularity due to its high nutritional content.
Unfortunately, mucilage surrounding the chia seed (CS) limits the technological utilization of …

This review surveys the most recent developments in low frequency, high power ultrasound
for the functional modification of proteins derived from a number of food sources (eg dairy …

This study examined the effects of ultrasonic power (0, 120, 360, and 600 W) for 30 min on
the structural, physicochemical and emulsifying properties of whey protein isolate (WPI) …

The aim of this study was to investigate the effect of multi-frequency power ultrasound
(sweeping frequency and pulsed ultrasound (SFPU) and sequential dual frequency …

Abstract Effects of ethanol treatment at different concentrations (20%, 40%, 60%, and 80%,
v/v) on in vitro digestion rate and antioxidant activity of digestion products of whey protein …