Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

“…This indicates that the majority of sulfhydryl residues within the protein molecules in ME were subjected to denaturation after 100 W HIU treatment. In contrast, prolonged HIU treatment generated the extra folded and intramolecular disulfide bonds through oxidation of SH, which eventually resulted in a reduction in the SHT content in the proteins [15] .…”

“…Among the TPA properties of ME white gel, hardness and springiness serve as significant indicators of gel-forming ability [15] . As shown in Fig.…”

Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating

“…ζ-potential characterized the mutual attraction among particles (Wang et al, 2022). Since SPI has been used as a polyelectrolyte to encapsulate food ingredients via complex coacervation (Xiao et al, 2013), the ζ-potential of the tested samples were determined.…”

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability

“…Being a green, simple, and promising modification modality, ultrasound is widely used to change the functional properties of proteins [12] . Ultrasound cavitation–induced activity can undermine intramolecular protein bonds, altering the protein conformation [13] . Research has shown that the combined pH-shifting and ultrasound treatment can maximize the nutritional values of proteins, as unfolded proteins are more susceptible to ultrasound treatment under extreme pH conditions.…”