Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …
high-pressure treatment have been widely applied for preservation and valorization of …
Understanding the effects of ultrasound processng on texture and rheological properties of food
The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …
increasing. Consequently, the industry is looking for novel technologies in food processing …
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
K Li, L Fu, YY Zhao, SW Xue, P Wang, XL Xu, YH Bai - Food Hydrocolloids, 2020 - Elsevier
The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar
protein (MP) and the rheological properties and stability of the emulsion stabilized by …
protein (MP) and the rheological properties and stability of the emulsion stabilized by …
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
J Li, Z Dai, Z Chen, Y Hao, S Wang, X Mao - Food Hydrocolloids, 2023 - Elsevier
The deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …
recently attracted wide attention due to its adverse effects on shrimp quality. The high …
Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein …
L Chen, SB Zhang - Food chemistry, 2023 - Elsevier
Peanut protein isolate (PPI) nanoparticles were prepared by self-assembly under the
combined action of ultrasound (US) and protein concentration. The effects of ultrasound …
combined action of ultrasound (US) and protein concentration. The effects of ultrasound …
[HTML][HTML] Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
Z Li, Y Zheng, Q Sun, J Wang, B Zheng, Z Guo - Ultrasonics Sonochemistry, 2021 - Elsevier
In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the
structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) …
structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) …
[HTML][HTML] Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion
W Wang, R Wang, J Yao, S Luo, X Wang… - Ultrasonics …, 2022 - Elsevier
In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an
ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity …
ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity …
[HTML][HTML] Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle
H Zhang, G Chen, M Liu, X Mei, Q Yu, J Kan - Ultrasonics Sonochemistry, 2020 - Elsevier
In this study, the influence of multi-frequency ultrasound irradiation on the functional
properties and structural characteristics of gluten, as well as the textural and cooking …
properties and structural characteristics of gluten, as well as the textural and cooking …
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein
Modification in solubility and structure of pea protein by industry-scale microfluidization
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …
[HTML][HTML] Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties
X Chen, Y Dai, Z Huang, L Zhao, J Du, W Li… - Ultrasonics …, 2022 - Elsevier
This study investigated the effects of different ultrasonic power and ultrasonic time on the
structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An …
structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An …