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For: Meng Y, Liang Z, Zhang C, Hao S, Han H, Du P, Li A, Shao H, Li C, Liu L. Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. LWT 2021;152:112272. [DOI: 10.1016/j.lwt.2021.112272] [Cited by in Crossref: 11] [Cited by in F6Publishing: 13] [Article Influence: 5.5] [Reference Citation Analysis]
Number Citing Articles
1 Chen Y, Sun Y, Meng Y, Liu S, Ding Y, Zhou X, Ding Y. Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions. Food Chem 2023;408:135147. [PMID: 36527918 DOI: 10.1016/j.foodchem.2022.135147] [Reference Citation Analysis]
2 Rawat R, Saini CS. High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties. Food Bioprocess Technol 2023. [DOI: 10.1007/s11947-023-03011-6] [Reference Citation Analysis]
3 Yang R, Shao H, Yan Y, Wu Y, Meng X, Yang A, Wu Z, Gao J, Li X, Chen H. Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase. Food Res Int 2023;164:112377. [PMID: 36737962 DOI: 10.1016/j.foodres.2022.112377] [Reference Citation Analysis]
4 Guo Y, Wang M, Xing K, Pan M, Wang L. Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex. Ultrason Sonochem 2023;93:106292. [PMID: 36669429 DOI: 10.1016/j.ultsonch.2023.106292] [Reference Citation Analysis]
5 Yao S, Li W, Wu Y, Martin GJO, Ashokkumar M. The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI). Foods 2023;12. [PMID: 36673438 DOI: 10.3390/foods12020348] [Reference Citation Analysis]
6 Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. Int J of Dairy Tech 2023. [DOI: 10.1111/1471-0307.12935] [Reference Citation Analysis]
7 Ding S, Zhao J, Jiang Z, Mu J, Huang L, Dai C. Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin. J of Applied Polymer Sci 2022. [DOI: 10.1002/app.53576] [Reference Citation Analysis]
8 Aiello G, Xu R, Pugliese R, Bartolomei M, Li J, Bollati C, Rueller L, Robert J, Arnoldi A, Lammi C. Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation. Foods 2022;11. [PMID: 36429285 DOI: 10.3390/foods11223693] [Reference Citation Analysis]
9 Kim MJ, Shin WS. Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication. Ultrason Sonochem 2022;91:106220. [PMID: 36395626 DOI: 10.1016/j.ultsonch.2022.106220] [Reference Citation Analysis]
10 Han X, Liang Z, Tian S, Liu L, Wang S. Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment. LWT 2022. [DOI: 10.1016/j.lwt.2022.114217] [Reference Citation Analysis]
11 Meerasri J, Chollakup R, Sothornvit R. Factors affecting sericin hydrolysis and application of sericin hydrolysate in sericin films. RSC Adv 2022;12:28441-50. [PMID: 36320550 DOI: 10.1039/d2ra05220b] [Reference Citation Analysis]
12 Xu Q, Li X, Lv Y, Liu Y, Yin C. Effects of ultrasonic treatment on ovomucin: Structure, functional properties and bioactivity. Ultrason Sonochem 2022;89:106153. [PMID: 36088894 DOI: 10.1016/j.ultsonch.2022.106153] [Reference Citation Analysis]
13 Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Reference Citation Analysis]
14 Luo X, Fan S, He Z, Ni F, Liu C, Huang M, Cai L, Ren G, Zhu X, Lei Q, Fang W, Xie H. Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111794] [Reference Citation Analysis]
15 Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS. A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Research International 2022;157:111268. [DOI: 10.1016/j.foodres.2022.111268] [Cited by in Crossref: 19] [Cited by in F6Publishing: 17] [Article Influence: 19.0] [Reference Citation Analysis]
16 Zhao X, Fan X, Shao X, Cheng M, Wang C, Jiang H, Zhang X, Yuan C. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment. Ultrason Sonochem 2022;88:106089. [PMID: 35809472 DOI: 10.1016/j.ultsonch.2022.106089] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
17 Li N, Wang T, Yang X, Qu J, Wang N, Wang L, Yu D, Han C. Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein. Ultrasonics Sonochemistry 2022;86:106021. [DOI: 10.1016/j.ultsonch.2022.106021] [Reference Citation Analysis]
18 Gani A, ul Ashraf Z, Noor N, Ahmed Wani I. Ultrasonication as an innovative approach to tailor the apple seed proteins into nanosize: Effect on protein structural and functional properties. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.106010] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
19 Campos MIF, Barbosa PPDS, Camargo LJ, Pinto LDS, Mataribu B, Serrão C, Marques-santos LF, Lopes JH, Oliveira JMCD, Gadelha CADA, Santi-gadelha T. Characterization of goat whey proteins and their bioactivity and toxicity assay. Food Bioscience 2022;46:101591. [DOI: 10.1016/j.fbio.2022.101591] [Reference Citation Analysis]
20 Tsironi M, Kosma IS, Badeka AV. The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat. Sustainability 2022;14:3434. [DOI: 10.3390/su14063434] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
21 Chen W, Ma H, Wang Y. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.105993] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
22 Zhao R, Liu X, Liu W, Liu Q, Zhang L, Hu H. Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.105969] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]