Related references
Note: Only part of the references are listed.Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
Jiao Li et al.
FOOD HYDROCOLLOIDS (2023)
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
Jiping Han et al.
ULTRASONICS SONOCHEMISTRY (2023)
Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles
Hongyue Li et al.
FOOD CHEMISTRY (2023)
Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi
Xia Gao et al.
FOOD CHEMISTRY (2023)
Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets
Xin Yang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)
Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)
Junlong Mao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability
Xiao-hong Deng et al.
ULTRASONICS SONOCHEMISTRY (2023)
Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion
Bharathipriya Rajasekaran et al.
ULTRASONICS SONOCHEMISTRY (2023)
Ultrasound-assisted extraction of Spirulina platensis protein: physicochemical characteristic and techno-functional properties
Tiara Satwika Purdi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)
Scallops as a new source of food protein: high-intensity ultrasonication improved stability of oil-in-water emulsion stabilised by myofibrillar protein
Cuiping Yu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage
Xiaoqiao Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility
Haifeng Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
Yongxia Xu et al.
ULTRASONICS SONOCHEMISTRY (2022)
Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles
Yuyao Shi et al.
FOODS (2022)
Utilization and validation of the Global Leadership Initiative on Malnutrition (GLIM): A scoping review
Maria Isabel T. D. Correia et al.
CLINICAL NUTRITION (2022)
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
Shuang Qiu et al.
FOOD CHEMISTRY (2022)
Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid
Dan He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions
Wenqing Chen et al.
ULTRASONICS SONOCHEMISTRY (2022)
The modification of pomegranate polyphenol with ultrasound improves mechanical, antioxidant, and antibacterial properties of tuna skin collagen-chitosan film
Wenjuan Qu et al.
ULTRASONICS SONOCHEMISTRY (2022)
Fish skin as a biomaterial for halal collagen and gelatin
Mala Nurilmala et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2022)
Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins
Yufeng Li et al.
FOOD RESEARCH INTERNATIONAL (2022)
High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
Na Li et al.
ULTRASONICS SONOCHEMISTRY (2022)
Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
Yuanyuan Wang et al.
FOOD RESEARCH INTERNATIONAL (2022)
Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins
Jiarun Han et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review
Huan Yu et al.
ULTRASONICS SONOCHEMISTRY (2022)
Impact of ultrasound on extractability of native collagen from tuna by-product and its ultrastructure and physicochemical attributes
Samaneh Pezeshk et al.
ULTRASONICS SONOCHEMISTRY (2022)
Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle
Jiaqi Feng et al.
CURRENT RESEARCH IN FOOD SCIENCE (2022)
Ultrasound-assisted extraction of collagen from clown featherback (Chitala ornata) skin: yield and molecular characteristics
Tanyamon Petcharat et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad
Haijing Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Modification of plant proteins for improved functionality: A review
Felix U. Akharume et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
Xuepeng Li et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
Sijie Hu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms
Yao-Yao Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi
Xia Gao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans
Jiao Ge et al.
FOOD HYDROCOLLOIDS (2021)
Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives
Hongqiang Chen et al.
FOOD HYDROCOLLOIDS (2021)
Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water-holding capacity
Wenna Ji et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Affordability of nutritious foods for complementary feeding in Eastern and Southern Africa
Theresa Ryckman et al.
NUTRITION REVIEWS (2021)
Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
Abdul Qayum et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins
Yufeng Li et al.
ULTRASONICS SONOCHEMISTRY (2021)
Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties
Qiang Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)
Qiuyue Ding et al.
ULTRASONICS SONOCHEMISTRY (2021)
Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
Lei Zhang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review
Baoguo Xu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Identification and effect of ozone and ultrasound pretreatments on Desmodesmus sp. and Tetradesmus obliquus proteins
R. M. Gonzalez-Balderas et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
Samaneh Pezeshk et al.
FOOD HYDROCOLLOIDS (2021)
Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi
Hui-zhi Chen et al.
FOOD RESEARCH INTERNATIONAL (2021)
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Amir Amiri et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus)
Weiqing Lan et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment
Yu Cheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Environmental performance of blue foods
Jessica A. Gephart et al.
NATURE (2021)
Effect of ultrasound on protein functionality
Jing Su et al.
ULTRASONICS SONOCHEMISTRY (2021)
Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant
Cuong Nguyen Huu et al.
ULTRASONICS SONOCHEMISTRY (2021)
High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin
Dulce Alondra Cuevas-Acuna et al.
APPLIED SCIENCES-BASEL (2020)
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
Gunda Hildebrand et al.
JOURNAL OF APPLIED PHYCOLOGY (2020)
The functional modification of legume proteins by ultrasonication: A review
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar proteins and hydrolysates
Zhiyu Li et al.
ULTRASONICS SONOCHEMISTRY (2020)
Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action
Yang Wang et al.
ULTRASONICS SONOCHEMISTRY (2020)
Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels
Feng Liang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
Chaoting Wen et al.
FOOD CHEMISTRY (2020)
Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates
Cuiping Yu et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)
Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
Siewe Fabrice Bruno et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
Qinxiu Sun et al.
ULTRASONICS SONOCHEMISTRY (2019)
The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
Qinxiu Sun et al.
ULTRASONICS SONOCHEMISTRY (2019)
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
Di Wu et al.
FOOD HYDROCOLLOIDS (2019)
Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
Li Cheng Sow et al.
FOOD HYDROCOLLOIDS (2019)
Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics
Minjie Cao et al.
FOOD CHEMISTRY (2019)
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
Wuchao Ma et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
Yao Xiong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
Qinxiu Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
Luyun Cai et al.
ULTRASONICS SONOCHEMISTRY (2019)
Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi
Tao Yin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication
Chaoting Wen et al.
ULTRASONICS SONOCHEMISTRY (2019)
Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
Esmeralda Pena-Gonzalez et al.
ULTRASONICS SONOCHEMISTRY (2019)
Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing
Zhiwei Zhu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder
Avtar Singh et al.
FOOD HYDROCOLLOIDS (2018)
Effects of ultrasound on structure and functional properties of mussel (Mytilus edulis) protein isolates
Cuiping Yu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum
Shekhar U. Kadam et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash
Ye Zou et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
Mingcheng Zhang et al.
MEAT SCIENCE (2017)
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
Mudasir Ahmad Malik et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins
O. A. Higuera-Barraza et al.
ULTRASONICS SONOCHEMISTRY (2017)
Improvement of atopic dermatitis with topical application of Spirodela polyrhiza
Hye Ji Lee et al.
JOURNAL OF ETHNOPHARMACOLOGY (2016)
Catch reconstructions reveal that global marine fisheries catches are higher than reported and declining
Daniel Pauly et al.
NATURE COMMUNICATIONS (2016)
DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India
Bimal Prasanna Mohanty et al.
BIOMED RESEARCH INTERNATIONAL (2016)
Influence of dietary fibre on gluten proteins structure - a study on model flour with application of FT-Raman spectroscopy
A. Nawrocka et al.
JOURNAL OF RAMAN SPECTROSCOPY (2015)
Ultrasonic-assisted enzymatic extraction of polysaccharide from Corbicula fluminea: Characterization and antioxidant activity
Ningbo Liao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides
Shekhar U. Kadam et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Applications of ultrasound in food and bioprocessing
Muthupandian Ashokkumar
ULTRASONICS SONOCHEMISTRY (2015)
Enhancement of Food Processes by Ultrasound: A Review
Yang Tao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation
Haimei Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis
Sureeporn Kangsanant et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply
Albert G. J. Tacon et al.
REVIEWS IN FISHERIES SCIENCE (2013)
Intensification of extraction of natural products using ultrasonic irradiations A review of current status
S. R. Shirsath et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2012)
Sonication induced peptide-appended bolaamphiphile hydrogels for in situ generation and catalytic activity of Pt nanoparticles
Indrajit Maity et al.
SOFT MATTER (2012)
Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates
Chibuike C. Udenigwe et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)