high intensity ultrasound Latest Research Papers

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Food Chemistry ◽

10.1016/j.foodchem.2021.131215 ◽

2022 ◽

Vol 372 ◽

pp. 131215

Author(s):

Long Sheng ◽

Qiao Liu ◽

Wanyi Dong ◽

Zhaoxia Cai

Keyword(s):

High Intensity ◽

High Intensity Ultrasound ◽

Gel Properties ◽

Water State ◽

Ultrasound Assisted

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Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility

LWT ◽

10.1016/j.lwt.2021.112979 ◽

2022 ◽

Vol 156 ◽

pp. 112979

Author(s):

Haifeng Wang ◽

Huijuan Yang ◽

Xing Chen ◽

Qing Shen

Keyword(s):

High Intensity ◽

Myofibrillar Protein ◽

Ultrasound Treatment ◽

Structural Basis ◽

High Intensity Ultrasound ◽

White Croaker

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Synergistic Effect of High Intensity Ultrasound, UV‐A Light, and Natural Preservatives on the Microbial Inactivation in Milk

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16392 ◽

2022 ◽

Author(s):

Bryce R. Hales ◽

Marie K. Walsh ◽

Luis J. Bastarrachea

Keyword(s):

Synergistic Effect ◽

High Intensity ◽

Microbial Inactivation ◽

High Intensity Ultrasound ◽

Natural Preservatives

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High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2022.105913 ◽

2022 ◽

pp. 105913

Author(s):

Ruyue Zhang ◽

Yilong Zhang ◽

Yating Sun ◽

Hang Yu ◽

Fangwei Yang ◽

...

Keyword(s):

Maillard Reaction ◽

High Intensity ◽

Reaction Model ◽

Model System ◽

High Intensity Ultrasound

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Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images

International Journal of Dairy Technology ◽

10.1111/1471-0307.12838 ◽

2021 ◽

Author(s):

Zachary Glover ◽

Sandra Beyer Gregersen ◽

Lars Wiking ◽

Mariannne Hammershøj ◽

Adam Cohen Simonsen

Keyword(s):

High Intensity ◽

Super Resolution ◽

Ultrasound Treatment ◽

High Intensity Ultrasound ◽

Microstructural Changes ◽

Temperature Controlled ◽

Super Resolution Microscopy ◽

Microscopy Images ◽

Acid Milk Gels

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Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2021.105871 ◽

2021 ◽

pp. 105871

Author(s):

Tong Wang ◽

Ning Wang ◽

Na Li ◽

Xiaorui Ji ◽

Hongwei Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Soy Protein ◽

High Intensity ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Intensity Ultrasound

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Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

Food Chemistry ◽

10.1016/j.foodchem.2021.131843 ◽

2021 ◽

pp. 131843

Author(s):

Gulsah Karabulut ◽

Oktay Yemiş

Keyword(s):

Functional Properties ◽

High Intensity ◽

Seed Protein ◽

Cannabis Sativa ◽

Protein Isolate ◽

Ultrasound Treatment ◽

High Intensity Ultrasound ◽

Hemp Seed

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Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid

Journal of the American Oil Chemists Society ◽

10.1002/aocs.12560 ◽

2021 ◽

Author(s):

Juhee Lee ◽

Sarah A. Willett ◽

Casimir C. Akoh ◽

Silvana Martini

Keyword(s):

Stearic Acid ◽

Physical Properties ◽

High Intensity ◽

Caprylic Acid ◽

Menhaden Oil ◽

High Intensity Ultrasound ◽

Degree Of Oxidation

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Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

International Journal of Food Science & Technology ◽

10.1111/ijfs.15443 ◽

2021 ◽

Author(s):

Jiao Zhang ◽

Junjie Li ◽

Ayesha Murtaza ◽

Aamir Iqbal ◽

Lijuan Zhu ◽

...

Keyword(s):

Synergistic Effect ◽

High Intensity ◽

Apple Juice ◽

High Intensity Ultrasound

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Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107409 ◽

2021 ◽

pp. 107409

Author(s):

Kun Gao ◽

Fengchao Zha ◽

Zhongyu Yang ◽

Jiajia Rao ◽

Bingcan Chen

Keyword(s):

High Intensity ◽

Soluble Fraction ◽

Protein Isolate ◽

Water Soluble ◽

High Intensity Ultrasound ◽

Pea Protein ◽

Water Soluble Fraction ◽

Structure Characteristics ◽

Pea Protein Isolate

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high intensity ultrasound
Recently Published Documents

TOTAL DOCUMENTS

H-INDEX

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility

Synergistic Effect of High Intensity Ultrasound, UV‐A Light, and Natural Preservatives on the Microbial Inactivation in Milk

High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine

Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid

Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

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high intensity ultrasoundRecently Published Documents

TOTAL DOCUMENTS

H-INDEX

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility

Synergistic Effect of High Intensity Ultrasound, UV‐A Light, and Natural Preservatives on the Microbial Inactivation in Milk

High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine

Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

Impact of high‐intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid

Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

high intensity ultrasound
Recently Published Documents