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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Food Hydrocolloids · 2012 · Vol. 30(2) · pp. 647–655
Hao Hu(Huazhong Agricultural University)Jiahui Wu(Huazhong Agricultural University)Eunice C.Y. Li‐Chan(University of British Columbia)Le Zhu(Huazhong Agricultural University)Fang Zhang(Huazhong Agricultural University)Xiaoyun Xu(Huazhong Agricultural University)Gang Fan(Huazhong Agricultural University)Lufeng Wang(Huazhong Agricultural University)Xingjian Huang(Huazhong Agricultural University)Siyi Pan✉(Huazhong Agricultural University)
Proteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and propertiesSoy proteinChemistrySolubilitySonicationChromatographyRandom coilDynamic modulusCircular dichroismChemical engineeringElectrophoresis
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References
Physical properties of ultrasound treated soy proteins
Journal of Food Engineering · 2009 · 506 citations
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Journal of Food Engineering · 2007 · 526 citations
Comparative study of high intensity ultrasound effects on food proteins functionality
Journal of Food Engineering · 2011 · 704 citations
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
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Trends in Food Science & Technology · 2010 · 982 citations
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