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 …

Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider
applications in the food industry as compared to other protein-rich dried products such as …

Abstract Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA)
conjugation via Maillard reaction was investigated. And the physicochemical properties of …

Food protein and peptides are generally considered a source of dietary antioxidants. The
antioxidant activity and peptide profiles of four extensive hydrolysates of milk protein …

Abstract Effect of pH-shifting on structural and functional properties of whey protein isolate
and its interaction with (−)-epigallocatechin-3-gallate were investigated. Circular dichroism …

Ovalbumin (OVA) is a high nutritious protein, but the poor emulsibility limited its application.
The present study glycosylated OVA with dextran (Dex) by controlled wetheating (60–90° C …

The primary objective of the present study was to investigate the effectiveness of ultrasonic
treatment time on the particle size, molecular weight, microstructure and solubility of milk fat …

Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes
but still has limited functional performance for certain applications. This study introduces an …

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 …

This study aims at understanding the relation among sprouting time (from 12 up to 72 h),
changes in protein and starch components, and flour functionality in quinoa. Changes …