Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Qun Li"'
Autor:
Lei Zhang, Xue Wang, Yang Hu, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Zhenyuan Hu, Aiming Xia, Qun Li
Publikováno v:
Ultrasonics Sonochemistry, Vol 80, Iss , Pp 105803- (2021)
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) str
Externí odkaz:
https://doaj.org/article/bc758b63afe749a58b3aceb9bd8f9789
Autor:
Lei Zhang, Yang Hu, Xue Wang, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Aiming Xia, Qun Li
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105794- (2021)
Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicoche
Externí odkaz:
https://doaj.org/article/7d220d55134c400785bc38f36d7f9b61
Publikováno v:
In Ultrasonics Sonochemistry January 2021 70
Autor:
Haile Ma, Yang Hu, Xue Wang, Cunshan Zhou, Zhang Lei, Olugbenga Abiola Fakayode, Qun Li, Aiming Xia
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss, Pp 105794-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Highlights • SFU-assisted soybean soaking reduced time by 45.13% and increased SPC by 14.27%. • Ultrasonic field was monitored to explain its effect on soybean soaking. • Cell membrane was more permeable and beany flavor reduced in SFU group.
Autor:
Aiming Xia, Qun Li, Zhang Lei, Zhenyuan Hu, Haile Ma, Yang Hu, Olugbenga Abiola Fakayode, Xue Wang, Cunshan Zhou
Publikováno v:
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Vol 80, Iss, Pp 105803-(2021)
Ultrasonics Sonochemistry, Vol 80, Iss, Pp 105803-(2021)
Highlights • Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. • Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. • The 40 + 20 kHz 45° treatment maximally increased soybean protein
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105345- (2021)
The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to ass
Externí odkaz:
https://doaj.org/article/6920c9a0b72d492282a6f98149a9e574