Fouling of ultrafiltration (UF) and microfiltration (MF) membranes by proteins is a major
challenge in the bioprocessing and dairy industries, as well as in surface and wastewater …

This study investigated the combined effects of low frequency magnetic field (LF-MF)(3.8
mT) and pH (5–7) on pork myofibrillar protein (MP) gel quality. With LF-MF applying, the …

In food systems, proteins and polyphenols typically coexist in a non-covalent manner.
However, the inherent rigid structure of proteins may hinder the binding sites of polyphenols …

The effects of low-frequency magnetic field (LF-MF) on the gel properties of grass carp
myofibrillar proteins (GCMPs) and the underlying mechanisms were investigated to explore …

Low thawing rates affects the quality of the product, which necessitates the use of new
thawing technologies. In this study, the effect of alternating magnetic field (MF)(1–80 Hz) on …

Physics-assisted processing technologies have huge potential in the meat processing
industry. By modeling two essential procedures (pickling and preheating) of gels-based …

Traditional methods of freezing and thawing may harm the quality of meat products. In order
to reduce the negative impact of freezing on surimi products, the magnetic field-assisted …

The effects of low-frequency magnetic field combined with different heating rates on pork
myofibrillar protein (MP) gels were investigated. Samples were treated under different …

Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be
elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and …

The current study was conducted to investigate the effect of different high intensity
ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter …