Research graph
References from Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems. Local targets link to admitted publications; unresolved targets remain external evidence.
Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
10.1016/j.fbio.2023.102906 · 2023 · External reference
Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future
2020 · External reference
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
2024 · External reference
An overview of the functional properties of egg white proteins and their application in the food industry
10.1016/j.foodhyd.2022.108183 · 2023 · External reference
Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions
2025 · External reference
Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation
10.1016/j.foodres.2025.117033 · 2025 · External reference
Egg Powder: Constraints, Methods of Enhancing Functional Properties and Innovative Applications
2025 · External reference
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
10.1016/j.foodhyd.2024.110955 · 2025 · External reference
Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins
10.1016/j.foodchem.2024.141290 · 2025 · External reference
Egg White Protein-Mediated Modulation of Yogurt Gel Properties: Physicochemical Attributes, Structural Evolution, and Network Formation Mechanisms
2025 · External reference
Ultrasound-Assisted Xylitol Conjugation Improves Heat Resistance of Egg White-Casein Complexes for Food Colloidal Applications
10.1016/j.foodhyd.2025.111651 · 2026 · External reference
The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein
10.1016/j.idairyj.2020.104841 · 2020 · External reference
Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
10.1016/j.foodhyd.2023.108853 · 2023 · External reference
Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins
2026 · External reference
Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi-level structure and functional characteristics
10.1111/1750-3841.17465 · 2024 · External reference
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
10.1146/annurev-food-060721-023522 · 2023 · External reference
Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification
10.1016/j.crfs.2023.100452 · 2023 · External reference
Research progress of protein complex systems and their application in food: A review
10.1016/j.ijbiomac.2024.130987 · 2024 · External reference
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
10.1016/j.ultsonch.2023.106675 · 2023 · External reference
How does ultrasound-assisted ionic liquid treatment affect protein?
2024 · External reference
Comprehensive comparison of physicochemical properties, volatile flavor compounds and functional activities of double protein yogurt with different soymilk and cow milk additions
10.1016/j.foodres.2025.116756 · 2025 · External reference
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
10.1016/s0021-9258(19)52451-6 · 1951 · External reference
Designing ferulic acid-functionalized dual protein conjugates: Process-induced changes, structural interplays, and sustainable calcium fortification
10.1016/j.foodhyd.2024.110824 · 2025 · External reference
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility
10.1016/j.foodchem.2024.142533 · 2025 · External reference
Non-covalent interactions of the β-lactoglobulin-resveratrol complexes system: focus on binding mechanisms, interfacial properties, and functional properties
10.1016/j.foodhyd.2025.111719 · 2026 · External reference
Microwave and ultrasound-assisted pectin treatment: A novel method to boost liquid egg white's foaming and baking efficiency
10.1016/j.foodhyd.2025.111532 · 2025 · External reference
ATGL modulates lipid-protein interactions to restore foaming capacity in yolk-residue egg white systems
2025 · External reference
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
10.1016/j.foodhyd.2024.110532 · 2025 · External reference
Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties
10.1007/s11947-023-03159-1 · 2024 · External reference
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
10.1016/j.foodhyd.2024.110111 · 2024 · External reference
Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility
10.1016/j.foodhyd.2022.107952 · 2022 · External reference
Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation
10.1016/j.foodchem.2025.144008 · 2025 · External reference
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
10.1016/j.foodres.2023.113046 · 2023 · External reference
Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound
10.3390/foods14040685 · 2025 · External reference
Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties
10.3168/jds.2023-23715 · 2024 · External reference
The functional modification of legume proteins by ultrasonication: A review
10.1016/j.tifs.2020.02.002 · 2020 · External reference
Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process
10.1016/j.ijbiomac.2024.134367 · 2024 · External reference
Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications
2025 · External reference
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
10.1016/j.ultsonch.2023.106532 · 2023 · External reference
Food proteins: Solubility & thermal stability improvement techniques
10.1016/j.focha.2022.100090 · 2022 · External reference
Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization
10.1016/j.foodhyd.2023.108943 · 2023 · External reference
Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol
10.1016/j.ijbiomac.2023.127272 · 2024 · External reference
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
10.1016/j.ultsonch.2021.105467 · 2021 · External reference
10.1016/j.crstbi.2024.100135
10.1016/j.crstbi.2024.100135 · External reference
Effects of single- and dual-frequency ultrasound on the functionality of egg white protein
10.1016/j.jfoodeng.2020.109902 · 2020 · External reference
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
10.1016/j.foodhyd.2024.110991 · 2025 · External reference
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability
10.1016/j.foodhyd.2022.108170 · 2023 · External reference
New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system
10.1016/j.foodchem.2025.145551 · 2025 · External reference
Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
10.1016/j.foodchem.2025.145143 · 2025 · External reference
Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies
10.1016/j.foodchem.2020.126804 · 2020 · External reference
Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
10.1016/j.foodhyd.2024.109727 · 2024 · External reference
A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white
10.1016/j.foodchem.2024.139158 · 2024 · External reference
Characteristics of the interaction mechanisms of xylitol with β-lactoglobulin and β-casein: Amulti-spectral method and docking study
10.1016/j.saa.2020.118824 · 2020 · External reference
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
10.1016/j.foodhyd.2024.110985 · 2025 · External reference
10.1016/j.ultsonch.2024.106799
10.1016/j.ultsonch.2024.106799 · External reference
Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
10.3390/gels7030135 · 2021 · External reference
Modification of rice flour-soy protein isolate blend by ultrasound and its effect on the quality of gluten-free rice bread
10.1016/j.foodhyd.2025.112132 · 2026 · External reference
Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces
10.1016/j.ultsonch.2025.107436 · 2025 · External reference
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels
10.1016/j.crfs.2023.100439 · 2023 · External reference
Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk
10.1016/j.foodchem.2022.132158 · 2022 · External reference
Turbidity and Protein Aggregation in Whey Protein Beverages
10.1111/j.1750-3841.2009.01260.x · 2009 · External reference
Processing Effects on Physicochemical Properties of Creams Formulated with Modified Milk Fat
10.3168/jds.s0022-0302(05)72800-9 · 2005 · External reference
Milk fat globules and associated membranes: Colloidal properties and processing effects
10.1016/j.cis.2017.04.010 · 2017 · External reference
Lipid oxidation volatiles absent in milk after selected ultrasound processing
10.1016/j.ultsonch.2014.03.001 · 2014 · External reference
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review
10.1017/s0022029920001107 · 2020 · External reference
Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability
10.3390/su16208754 · 2024 · External reference
Evaluation of milk powder quality by protein oxidative modifications12
10.3168/jds.2012-5774 · 2013 · External reference
Effect of milk fat and its main fatty acids on oxidation and glycation level of milk
10.1007/s13197-022-05658-z · 2023 · External reference
Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder
10.1016/j.lwt.2025.117800 · 2025 · External reference
Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during invitro digestion
10.1016/j.foodhyd.2018.04.019 · 2018 · External reference
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters
2024 · External reference
Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis
10.3390/molecules29051099 · 2024 · External reference
Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage
10.1016/j.foodres.2024.114990 · 2024 · External reference
Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches
10.1016/j.foodhyd.2016.05.040 · 2016 · External reference
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
10.1016/j.foodhyd.2025.112060 · 2026 · External reference
