The increasing focus on health and well-being has sparked a rising interest in bioactive
components in the food, pharmaceutical, and nutraceutical industries. These components …

The most recent strategies available for upcycling agri‐food losses and waste (FLW) into
functional bioplastics and advanced materials are reviewed and the valorization of food …

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 …

Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

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 …

The growing plant protein market has encouraged the use of various emerging and novel
techniques for protein extraction, which results in a high-quality protein. The extracted …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

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 …

The present work investigated the effects of sonication at different amplitudes and durations
on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle …

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