Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations

Author:

Yu Zhihui,Gao Yating,Jia Xinyi,Cui Shuai,Ma Li,Zheng Dan,Li Xin,Li Long,Zhang Lixin,Chen Yisheng

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference107 articles.

1. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

2. Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment;Amiri;Innovative Food Science & Emerging Technologies,2021

3. Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle;Arredondo;LWT,2020

4. Applications of ultrasound in food and bioprocessing;Ashokkumar;Ultrasonics Sonochemistry,2015

5. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea);Bian;Food Chemistry: X,2022

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