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International Journal of Food Science & Technology, ISSN 0950-5423, 06/2015, Volume 50, Issue 6, pp. 1390 - 1396
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2013, Volume 30, Issue 2, pp. 647 - 655
The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W) and time (15 or 30 min) on functional and structural properties of... 
Rheological property | Free sulfhydryl content | Surface hydrophobicity | Soy protein isolate | Secondary structure | Ultrasound | FOOD SCIENCE & TECHNOLOGY | HYDROPHOBICITY | SONICATION | CONFORMATION | FUNCTIONAL-PROPERTIES | SOLUBILITY | HEAT | FILMS | CHEMISTRY, APPLIED | BOVINE SERUM-ALBUMIN | EXTRUSION | Urea | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2015, Volume 50, pp. 174 - 192
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2017, Volume 97, Issue 7, pp. 2230 - 2237
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2012, Volume 135, Issue 2, pp. 534 - 539
► Chitosan coacervates with ultrasonic-exposed SPI in pH 5.5–6.5. ► SPI–chitosan coacervate is sponge-like. ► SPI–chitosan coacervation occurs mainly through... 
Soybean protein isolate | Complex coacervation | Chitosan | Interaction | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | POLYSACCHARIDES | CHEMISTRY, APPLIED | Temperature | Chitosan - chemistry | Osmolar Concentration | Spectroscopy, Fourier Transform Infrared | Soybean Proteins - chemistry | Hydrogen-Ion Concentration | Soybean
Journal Article
Journal of Applied Polymer Science, ISSN 0021-8995, 11/2015, Volume 132, Issue 44, pp. np - n/a
ABSTRACT Thermal processing of two potato protein isolates (PPIs) with glycerol as a plasticizer was explored in this study. The PPIs were pretreated by alkali... 
biopolymers & renewable polymers | mechanical properties | properties and characterization | SOY PROTEIN | WHEAT GLUTEN | POLYMER SCIENCE | MOLECULAR-WEIGHT | PATATIN | COMPRESSION | FILMS | THERMAL-PROPERTIES | ZEIN | TUBER PROTEIN | EXTRUSION | Biopolymers | Ductile brittle transition | Proteins | Plasticizers | Molecular structure | Potatoes | Electrophoresis | Pretreatment
Journal Article