145 related articles for article (PubMed ID: 35367738)
1. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions.
Chen W; Ma H; Wang YY
Ultrason Sonochem; 2022 Apr; 85():105993. PubMed ID: 35367738
[TBL] [Abstract][Full Text] [Related]
2. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review.
Hussain M; Gantumur MA; Manzoor MF; Hussain K; Xu J; Aadil RM; Qayum A; Ahmad I; Zhong H; Guan R
Ultrason Sonochem; 2023 Jul; 97():106464. PubMed ID: 37271028
[TBL] [Abstract][Full Text] [Related]
3. Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein.
Bi CH; Chi SY; Zhou T; Zhang JY; Wang XY; Li J; Shi WT; Tian B; Huang ZG; Liu Y
Food Res Int; 2022 Sep; 159():111474. PubMed ID: 35940749
[TBL] [Abstract][Full Text] [Related]
4. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation.
Reyes-Villagrana RA; Madrigal-Melchor J; Chávez-Martínez A; Juárez-Moya J; Rentería-Monterrubio AL
Foods; 2023 Jun; 12(12):. PubMed ID: 37372601
[TBL] [Abstract][Full Text] [Related]
5. Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound.
Giacomozzi AS; Palla CA; Carrín ME; Martini S
J Food Sci; 2019 Sep; 84(9):2549-2561. PubMed ID: 31433063
[TBL] [Abstract][Full Text] [Related]
6. Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior.
Han G; Li Y; Liu Q; Chen Q; Liu H; Kong B
Ultrason Sonochem; 2022 Sep; 89():106140. PubMed ID: 36041374
[TBL] [Abstract][Full Text] [Related]
7. Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates.
Zhao R; Liu X; Liu W; Liu Q; Zhang L; Hu H
Ultrason Sonochem; 2022 Apr; 85():105969. PubMed ID: 35364471
[TBL] [Abstract][Full Text] [Related]
8. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.
Zhang P; Hu T; Feng S; Xu Q; Zheng T; Zhou M; Chu X; Huang X; Lu X; Pan S; Li-Chan EC; Hu H
Ultrason Sonochem; 2016 Mar; 29():380-7. PubMed ID: 26585018
[TBL] [Abstract][Full Text] [Related]
9. High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
Tang L; Yongsawatdigul J
J Food Sci; 2021 Mar; 86(3):842-851. PubMed ID: 33586792
[TBL] [Abstract][Full Text] [Related]
10. Modification of the functional properties of chickpea proteins by ultrasonication treatment and alleviation of malnutrition in rat.
Gao Y; Hao X; Hu Y; Zhou N; Ma Q; Zou L; Yao Y
Food Funct; 2023 Feb; 14(3):1773-1784. PubMed ID: 36723159
[TBL] [Abstract][Full Text] [Related]
11. Ultrasound and meat quality: A review.
Alarcon-Rojo AD; Carrillo-Lopez LM; Reyes-Villagrana R; Huerta-Jiménez M; Garcia-Galicia IA
Ultrason Sonochem; 2019 Jul; 55():369-382. PubMed ID: 31027999
[TBL] [Abstract][Full Text] [Related]
12. High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis.
Yu Z; Zhang H; Guo H; Zhang L; Zhang X; Chen Y
Ultrason Sonochem; 2022 May; 86():106036. PubMed ID: 35598513
[TBL] [Abstract][Full Text] [Related]
13. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel.
Zhang Z; Regenstein JM; Zhou P; Yang Y
Ultrason Sonochem; 2017 Jan; 34():960-967. PubMed ID: 27773327
[TBL] [Abstract][Full Text] [Related]
14. Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl.
Gao X; Yang S; You J; Yin T; Xiong S; Liu R
Foods; 2022 Nov; 11(23):. PubMed ID: 36496636
[TBL] [Abstract][Full Text] [Related]
15. Modifying the physical properties of butter using high-intensity ultrasound.
Lee J; Martini S
J Dairy Sci; 2019 Mar; 102(3):1918-1926. PubMed ID: 30639025
[TBL] [Abstract][Full Text] [Related]
16. Epicardial Catheter Ablation Using High-Intensity Ultrasound: Validation in a Swine Model.
Nazer B; Salgaonkar V; Diederich CJ; Jones PD; Duggirala S; Tanaka Y; Ng B; Sievers R; Gerstenfeld EP
Circ Arrhythm Electrophysiol; 2015 Dec; 8(6):1491-7. PubMed ID: 26546345
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical properties of tilapia (Oreochromis niloticus) actomyosin subjected to high intensity ultrasound in low NaCl concentrations.
Tang L; Yongsawatdigul J
Ultrason Sonochem; 2020 May; 63():104922. PubMed ID: 31945574
[TBL] [Abstract][Full Text] [Related]
18. A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths.
Geng M; Liu J; Hu H; Qin L; Taha A; Zhang Z
Food Chem; 2022 Mar; 373(Pt B):131378. PubMed ID: 34731798
[TBL] [Abstract][Full Text] [Related]
19. High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs.
Techathuvanan C; D'Souza DH
J Food Sci; 2018 Jun; 83(6):1733-1739. PubMed ID: 29786837
[TBL] [Abstract][Full Text] [Related]
20. Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer.
Youngs JJ; Birkin PR; Lee J; Truscott TT; Martini S
Analyst; 2021 Aug; 146(15):4883-4894. PubMed ID: 34241601
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]