ArticleFoods (Basel, Switzerland)2020
Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 76 citations in OpenAlex.
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- Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies.Foods (Basel, Switzerland) · 2025Review
- Incorporation of amylose improves rheological and textural properties ofFood chemistry: X · 2024Article
- Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels.Foods (Basel, Switzerland) · 2024Article
- Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes.Plants (Basel, Switzerland) · 2024Review
- Transforming sustainable plant proteins into high performance lubricating microgels.Nature communications · 2023Article
- Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels.Foods (Basel, Switzerland) · 2023Article
- Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges.Ultrasonics sonochemistry · 2022Review
- Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation.Foods (Basel, Switzerland) · 2022Article
- Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization.Foods (Basel, Switzerland) · 2022Article
- Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review.Foods (Basel, Switzerland) · 2022Review
- Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments.Foods (Basel, Switzerland) · 2022Article
- Influence of Emerging Technologies on the Utilization of Plant Proteins.Frontiers in nutrition · 2022Review
- Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were investigated. The results showed that online US/T40/pHS treatment resulted in higher solubility of potato protein and enhanced free amino group release during in vitro digestion. The solubility of potato protein treated with online US/T40/pHS at a mono-frequency of 40 kHz for 15 min increased by 1.73 times compared with the control (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.