Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions

• Published in: Ultrasonics sonochemistry Vol. 85; p. 105993
• Main Authors: Chen, Wenqing, Ma, Haile, Wang, Yao-Yao
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2022; Elsevier
• Subjects: Acoustic cavitation; Functionality; High intensity ultrasound; Modification; Proteins; Review; Solubility; Proteins; Modification; High intensity ultrasound; Functionality; Acoustic cavitation
• ISSN: 1350-4177; 1873-2828; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.105993

•Moderate high intensity ultrasound (HIU) could affect the structure of proteins positively.•Potential mechanisms of HIU on functionality of proteins are elucidated clearly.•HIU combined with other methods can achieve synergistic modification effects.•Multi-mode HIU devices can overcome the shortcom...