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Ultrasound processing induces mild protein oxidation and changes physicochemical properties of milk proteins

https://doi.org/10.2139/ssrn.6153084
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
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Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication
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Dietary oxidized tyrosine (O-Tyr) stimulates TGF-β1-induced extracellular matrix production via the JNK/p38 signaling pathway in rat kidneys
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Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
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Polyphenol autoxidation and prooxidative activity induce protein oxidation and protein-polyphenol adduct formation in model systems
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On quantifying the dissolution behaviour of milk protein concentrate
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Protein interactions in milk protein concentrate powders
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Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR
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Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
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The effect of ultrasound on the physical and functional properties of skim milk
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Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.08.012openalex-snapshot
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.09.013openalex-snapshot
Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.11.002openalex-snapshot
Dissolution of milk protein concentrate (MPC) powders by ultrasonication
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Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics
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Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers
inferredcites →https://doi.org/10.1016/j.ultsonch.2010.11.023openalex-snapshot
Applications of ultrasound in food technology: Processing, preservation and extraction
inferredcites →https://doi.org/10.1016/j.ultsonch.2010.12.016openalex-snapshot
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
inferredcites →https://doi.org/10.1016/j.ultsonch.2012.01.010openalex-snapshot
Ultrasonics in food processing
inferredcites →https://doi.org/10.1016/j.ultsonch.2014.08.012openalex-snapshot
Applications of ultrasound in food and bioprocessing
inferredcites →https://doi.org/10.1016/j.ultsonch.2020.105019openalex-snapshot
High-power sonication of soy proteins: Hydroxyl radicals and their effects on protein structure
inferredcites →https://doi.org/10.1016/j.ultsonch.2022.105938openalex-snapshot
Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
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A review of Maillard reaction in food and implications to kinetic modelling
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Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin
inferredcites →https://doi.org/10.1017/s0022029913000721openalex-snapshot
Ultrasound effects on the assembly of casein micelles in reconstituted skim milk
inferredcites →https://doi.org/10.1017/s0022029920001107openalex-snapshot
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review
inferredcites →https://doi.org/10.1021/acs.jafc.0c00711openalex-snapshot
Analysis of Protein Oxidation in Food and Feed Products
inferredcites →https://doi.org/10.1021/jf503664yopenalex-snapshot
Modified Peptides as Indicators for Thermal and Nonthermal Reactions in Processed Milk
inferredcites →https://doi.org/10.1021/jf960789qopenalex-snapshot
Heat-Induced Aggregation of β-Lactoglobulin: Role of the Free Thiol Group and Disulfide Bonds
inferredcites →https://doi.org/10.1039/c7ra02665jopenalex-snapshot
Metabolomic studies on the systemic responses of mice with oxidative stress induced by short-term oxidized tyrosine administration
inferredcites →https://doi.org/10.1042/bj20051964openalex-snapshot
Misincorporation of free m-tyrosine into cellular proteins: a potential cytotoxic mechanism for oxidized amino acids
inferredcites →https://doi.org/10.1042/bj20151227openalex-snapshot
Protein oxidation and peroxidation
inferredcites →https://doi.org/10.1051/dst/2009044openalex-snapshot
The ultrasonic processing of dairy products – An overview
inferredcites →https://doi.org/10.1110/ps.04663504openalex-snapshot
The role of aromaticity, exposed surface, and dipole moment in determining protein aggregation rates
inferredcites →https://doi.org/10.1111/jfpe.14173openalex-snapshot
Ultrasound assisted processing of milk: Advances and challenges
inferredcites →https://doi.org/10.1177/0003702820979747openalex-snapshot
Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy
inferredcites →https://doi.org/10.1177/1082013219879257openalex-snapshot
Effect of ultrasound on the structural characteristics of fresh skim milk
inferredcites →https://doi.org/10.1201/9780824746414openalex-snapshot
Dairy Technology
inferredcites →https://doi.org/10.1515/revce.1999.15.1.41openalex-snapshot
ULTRASOUND ASSISTED CHEMICAL PROCESSES
inferredcites →https://doi.org/10.3168/jds.2014-8920openalex-snapshot
Effect of homogenization and pasteurization on the structure and stability of whey protein in milk
inferredcites →https://doi.org/10.3168/jds.2019-17221openalex-snapshot
The effect of heat treatment on the microstructure and functional properties of whey protein from goat milk
inferredcites →https://doi.org/10.3390/foods7100164openalex-snapshot
Application of Ultrasound in Food Science and Technology: A Perspective
inferredcites →https://doi.org/10.3390/molecules26247650openalex-snapshot
Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics
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