Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …

The effect of ultrasound on the conformational and physicochemical properties of soy protein
isolate hydrolysates (SPHs) was investigated. SPHs were prepared at hydrolysis times of 20 …

Ultrasound as an eco-friendly green technology has been widely studied in food processing.
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …

Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the
quality of frozen foods. Frequency is an important parameter affecting UAF result. This study …

The eating safety and high quality of fruits and vegetables have always been concerned by
consumers, so require a safe, non-toxic, environment-friendly technology for their …

Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry,
but it faces the high cost problem caused by high energy consumption. This study …