Zobrazeno 1 - 10
of 2 140
pro vyhledávání: '"High intensity ultrasound"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 68-80 (2024)
This study aimed to develop an eco-friendly and efficient low-sugar marination technology for making sugar-shelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol under the assistance o
Externí odkaz:
https://doaj.org/article/880d55e4d53048158ed313b65c18a0d9
Autor:
Dan Zheng, Danrong Yu, Shuai Lin, Liting Ji, Yaogui Sun, Chunyou Liu, Xiaoyu Zhang, Zhihui Yu
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107101- (2024)
Salted duck eggs are a popular food product, but their high salt content and uneven salt distribution can reduce acceptability. This study investigated the effects of pH-high-intensity ultrasound combined treatment on the salt-induced gelation proper
Externí odkaz:
https://doaj.org/article/ac84996db98b45178a121954de3fe510
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107067- (2024)
Zein-based films exhibit high efficiency in ethylene adsorption. However, its brittleness limits the practical applications. To address this issue, this study synergizes the plasticizing effects of high-intensity ultrasound (HIU) and castor oil (CO)
Externí odkaz:
https://doaj.org/article/b5638cabf96a4539a477eeabdd414b57
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107059- (2024)
The aim of the present study was to evaluate the effects of ultrasound-assisted intermittent tumbling (UT) at 300 W, 20 kHz and 40 min on the conformation, intermolecular interactions and aggregation of myofibrillar proteins (MPs) and its induced gel
Externí odkaz:
https://doaj.org/article/b0760bf88eba4f6bbcd36b35bebd3c3a
Autor:
Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li
Publikováno v:
Ultrasonics Sonochemistry, Vol 112, Iss , Pp 107156- (2025)
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the
Externí odkaz:
https://doaj.org/article/8f4a43aa25614e1caca3753e65d0439e
Akademický článek
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Akademický článek
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Autor:
Xuan Thi Hoang, Nhuan Hoang, Thi Men Nguyen, Thị Tuyen Hoang, Van Tuyen Ngo, Van Duc Hoang, Ngoc Ha Tran, Huu Anh Vuong, Huu Duc Nguyen, Son H. Le, Vladimir A. Karelin
Publikováno v:
Известия Томского политехнического университета: Инжиниринг георесурсов, Vol 335, Iss 9 (2024)
Relevance. Despite the use of alkali stripping technology for processing monazite concentrate in industry, this method has a number of limitations, such as low efficiency of concentrate stripping, the need to use a large excess of alkali and a long p
Externí odkaz:
https://doaj.org/article/86e4c18fbd994af8a1d3745adf72ffde
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106935- (2024)
Myofibrillar proteins (MPs) have a notable impact on the firmness and flexibility of gel-based products. Therefore, enhancing the gelation and emulsification properties of scallop MPs is of paramount significance for producing high-quality scallop su
Externí odkaz:
https://doaj.org/article/2c5edeebac2541b2accd0542811f73cf
Autor:
宿华林，吴迪，孙爽，徐玉，赵琪，吴汶飞，胡蒋宁 SU Hualin, WU Di, SUN Shuang, XU Yu, ZHAO Qi, WU Wenfei, HU Jiangning
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 1, Pp 35-42 (2024)
为提升金鲳鱼蛋白乳液的稳定性，改善金鲳鱼蛋白的功能特性，以金鲳鱼蛋白-茶皂苷复合物为乳化剂、大豆油为油相，采用高强度超声（HIUS）辅助乳化制备金鲳鱼蛋白-茶皂苷复合乳液，测
Externí odkaz:
https://doaj.org/article/3677961dbfb64904bd2bbd37b75fbdf3