☆ 4.7 Article

Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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Article Acoustics

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)

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Article Food Science & Technology

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)

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Article Chemistry, Applied

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)

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Article Food Science & Technology

Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates

Cuiping Yu et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

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)

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Article Acoustics

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)

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Article Acoustics

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)

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Article Chemistry, Applied

Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)

Di Wu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

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FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

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)

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Article Food Science & Technology

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)

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Article Food Science & Technology

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)

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Article Food Science & Technology

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)

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Article Acoustics

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)

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Article Food Science & Technology

Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi

Tao Yin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Review Acoustics

Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication

Chaoting Wen et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Acoustics

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

Esmeralda Pena-Gonzalez et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Food Science & Technology

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)

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Article Chemistry, Applied

Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder

Avtar Singh et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

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)

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Article Food Science & Technology

Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum

Shekhar U. Kadam et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Biochemistry & Molecular Biology

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)

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Article Food Science & Technology

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)

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Article Acoustics

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)

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Article Acoustics

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)

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Article Plant Sciences

Improvement of atopic dermatitis with topical application of Spirodela polyrhiza

Hye Ji Lee et al.

JOURNAL OF ETHNOPHARMACOLOGY (2016)

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Article Multidisciplinary Sciences

Catch reconstructions reveal that global marine fisheries catches are higher than reported and declining

Daniel Pauly et al.

NATURE COMMUNICATIONS (2016)

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Article Biotechnology & Applied Microbiology

DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India

Bimal Prasanna Mohanty et al.

BIOMED RESEARCH INTERNATIONAL (2016)

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Article Spectroscopy

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)

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Article Food Science & Technology

Ultrasonic-assisted enzymatic extraction of polysaccharide from Corbicula fluminea: Characterization and antioxidant activity

Ningbo Liao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Review Food Science & Technology

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)

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Article Acoustics

Applications of ultrasound in food and bioprocessing

Muthupandian Ashokkumar

ULTRASONICS SONOCHEMISTRY (2015)

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Review Food Science & Technology

Enhancement of Food Processes by Ultrasound: A Review

Yang Tao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

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Article Food Science & Technology

Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation

Haimei Liu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

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Article Food Science & Technology

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)

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Article Fisheries

Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply

Albert G. J. Tacon et al.

REVIEWS IN FISHERIES SCIENCE (2013)

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Review Energy & Fuels

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)

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Article Chemistry, Physical

Sonication induced peptide-appended bolaamphiphile hydrogels for in situ generation and catalytic activity of Pt nanoparticles

Indrajit Maity et al.

SOFT MATTER (2012)

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Article Biochemistry & Molecular Biology

Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates

Chibuike C. Udenigwe et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)

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