[HTML][HTML] Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …
[HTML][HTML] Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
LM Carrillo-Lopez, IA Garcia-Galicia… - Ultrasonics …, 2021 - Elsevier
Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …
decades. Additionally, the development of novel dairy products is gaining importance due to …
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
X Ni, C Chen, R Li, Q Liu, C Duan, X Wang… - International Journal of …, 2024 - Elsevier
In the process of utilizing black soldier fly larvae (BSFL) lipids to develop biodiesel, many by-
products will be produced, especially the underutilized protein components. These proteins …
products will be produced, especially the underutilized protein components. These proteins …
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 …
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
D Li, Y Zhao, X Wang, H Tang, N Wu, F Wu, D Yu… - Food …, 2020 - Elsevier
The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
X Kan, G Chen, W Zhou, X Zeng - Food Research International, 2021 - Elsevier
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …
[HTML][HTML] Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by …
X Zhang, Q Guo, W Shi - Ultrasonics Sonochemistry, 2023 - Elsevier
The effects of ultrasound combined (25 kHz, 400±20 W/L, ultrasonic time of 5, 10 and 15
min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi …
min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi …
[HTML][HTML] Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
X Fu, T Belwal, G Cravotto, Z Luo - Ultrasonics Sonochemistry, 2020 - Elsevier
Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …
[HTML][HTML] Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion
Abstract Effects of ultrasonication at different amplitudes (40% and 60%) and time (5, 10,
and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar …
and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar …