The effects of ultrasound-assisted freezing on the freezing time and water migration of
dough, and the structural characteristics of gluten components were investigated. The effects …

To better understand the effects of ultrasonic treatment in the whole freezing process (UWF)
and the maximum ice crystal formation zone (UMF) on the quality of frozen dough, the …

The ultrasound-assisted freezing (UAF) process, the influence of UAF on the quality and
microstructure of frozen dough, were investigated. Dough cylinders were immersion frozen …

The effect of ultrasonic-assisted freezing (UAF) on the water distribution of dough and
molecular structure of gluten was in-situ monitored by low field nuclear magnetic resonance …

Voids, filled with air, in plant tissues, can attenuate ultrasound, resulting in weakening the
effectiveness of ultrasound during immersion freezing. The effect of voids on ultrasound …

The thawing method is critical for the final quality of products based on the frozen dough.
The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing …

The present work investigated the effects of ultrasound on the hydrogen-bond strength, the
secondary and network structures, granule size and microstructures of gluten, glutenin and …

The rapid freezing technique for porous foods using tissue pre-degassing followed by
ultrasound-assisted freezing (UF) was developed, and its effects on quality attributes of …

In this study, influence of infusion of CO 2 (ICO) in a model solid food system (gelatin gel)
was investigated during low-frequency ultrasound (LFU) assisted immersion freezing …

The effects of multi-frequency ultrasound assisted freezing on the freezing rate,
microstructure, quality properties (drip loss, firmness, total calcium content, l-ascorbic acid …