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Sep 2026
Effect of dual modification of sonication and γ-irradiation on structural, physicochemical, and functional properties of pumpkin seed protein isolate.
This study investigated the combined effects of sonication and γ-irradiation on the physicochemical, structural, and functional properties of pumpkin seed protein isolate (PSPI). Dual-modified PSPI exhibited significant improvements in functional attributes, including solubility (57.17%), emulsifying activity (71.62%),...
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· International Journal of Bio... · 0 citations
Open access
Aug 2026
Impact of ultra-high pressure on the physicochemical and functional properties of apple pectin.
The inherent characteristics of pectin often lead to insufficient adaptability. In the study, apple pectin was treated under ultra-high pressure to optimize its properties. The results demonstrated that ultra-high pressure treatment at 100-700 MPa for 15 min significantly improved the physicochemical and functional pro...
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Sep 2026
Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation
Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-...
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Sep 2026
Effect of Ultrasonic Posttreatment on Physicochemical, Structural, and Rheological Properties of Stearic Acid‐Modified Khesari Pea Starch
This research aims to evaluate the effects of varying stearic acid (SA) concentrations (2%, 4%, and 6%), followed by an ultrasound treatment with SA, on the morphology, structure, functionality, and rheological behavior of starch extracted from khesari peas. The ultrasonically treated samples showed higher complexi...
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Sep 2026
Effects of Water Activity and pH on the Preparation and Properties of Soy Protein Sheets
This study investigated the effects of water activity () and pH on the properties of hot‐pressed soy protein isolate (SPI) sheets. SPI and glycerol (1:1 mass ratio) were equilibrated under various (~0–0.75) prior to fabrication. Transparent sheets were obtained at , whereas they became opaque at . Differential scanni...
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Open access
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Innovative Ultrasound‐Assisted Treatment of Browntop Millet for Processing Efficiency and Nutritional Enhancement in Food Applications
This study investigates the influence of ultrasound pretreatment on browntop millet with emphasis on polishing characteristics, proximate composition, anti‐nutritional factors, and functional properties. Ultrasound power (200–500 W), exposure time (5–15 min), and polishing duration (20–60 s) were selected as indepe...
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