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 …

There is an urgent need for affordable, abundant, nutritionally balanced, and sustainable
sources of proteins to meet the food demands of the growing global population. The …

The influence of high intensity ultrasound (HIUS) on physicochemical and functional
properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were …

Whey proteins have many benefits due to their high nutritional value and their various
applications in food products. A drawback of whey proteins is their instability to thermal …

Improving the quality and nutritional aspects of food is one of the key issues for healthy life of
human beings. The stability during storage is an important parameter in quality assurance of …

The aim of this study was to observe the effect of ultrasound on particle size and molecular
weight of whey proteins. In this work high-intensity ultrasound (20 kHz probe and 40 kHz …

Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin
(OVA) were investigated. It was found that the subunits and secondary structure of OVA did …

In recent years, the physical and chemical effects of ultrasound in liquid and solid media
have been extensively used in food processing applications. Harnessing the physical forces …

Acoustic energy as a form of physical energy has drawn the interests of both industry and
scientific communities for its potential use as a food processing and preservation tool …

In recent years, high-energy ultrasound has been used as an alternative to improve the
functional properties of various proteins, such as from milk, eggs, soy and poultry. The …