Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats,...

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Bibliographic Details
Main Authors: Muhammad Hussain, Munkh-Amgalan Gantumur, Muhammad Faisal Manzoor, Kifayat Hussain, Jie Xu, Rana Muhammad Aadil, Abdul Qayum, Ishtiaq Ahmad, Hao Zhong, Rongfa Guan
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Ultrasonics Sonochemistry
Subjects:
Allergenicity
Bioactive compounds
Anti-nutritional factors
Functional attributes
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723001761

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http://www.sciencedirect.com/science/article/pii/S1350417723001761

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