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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

Food chemistry, 2020-11, Vol.331, p.127374-127374, Article 127374

2020

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Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms

Food and chemical toxicology, 2021-03, Vol.149, p.111997-111997, Article 111997

2021

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Ultrasound-assisted green synthesis of gold nanoparticles using citrus peel extract and their enhanced anti-inflammatory activity

Ultrasonics sonochemistry, 2022-02, Vol.83, p.105940-105940, Article 105940

2022

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Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions

Ultrasonics sonochemistry, 2022-04, Vol.85, p.105993-105993, Article 105993

2022

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Multimode ultrasonic extraction of polysaccharides from maca (Lepidium meyenii): Optimization, purification, and in vitro immunoregulatory activity

Ultrasonics sonochemistry, 2022-08, Vol.88, p.106062-106062, Article 106062

2022

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Extraction modeling and activities of antioxidants from pomegranate marc

Journal of food engineering, 2010-07, Vol.99 (1), p.16-23

2010

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Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Ultrasonics sonochemistry, 2021-08, Vol.76, p.105613, Article 105613

2021

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Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

Ultrasonics sonochemistry, 2017-05, Vol.36, p.191-197

2017

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Advances in Food Processing Technology

1st ed. 2019., 2019

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Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles

Food chemistry, 2020-09, Vol.323, p.126818-126818, Article 126818

2020

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Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Food chemistry, 2017-03, Vol.218, p.207-215

2017

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Accelerating aroma formation of raw soy sauce using low intensity sonication

Food chemistry, 2020-11, Vol.329, p.127118-127118, Article 127118

2020

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Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Food chemistry, 2019-11, Vol.298, p.124928-124928, Article 124928

2019

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Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic

Food chemistry, 2022-01, Vol.366, p.130600-130600, Article 130600

2022

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Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105352-105352, Article 105352

2021

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A comprehensive review of Ultrasonic assisted extraction (UAE) for bioactive components: principles, advantages, equipment, and combined technologies

Ultrasonics sonochemistry, 2023-12, Vol.101, p.106646-106646, Article 106646

2023

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Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105826, Article 105826

2021

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Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

Ultrasonics sonochemistry, 2022-03, Vol.84, p.105978-105978, Article 105978

2022

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Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

Ultrasonics sonochemistry, 2023-01, Vol.92, p.106242-106242, Article 106242

2023

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Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review

Ultrasonics sonochemistry, 2021-12, Vol.81, p.105855-105855, Article 105855

2021

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Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Ultrasonics sonochemistry, 2022-02, Vol.83, p.105937, Article 105937

2022

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Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

Ultrasonics sonochemistry, 2020-05, Vol.63, p.104930, Article 104930

2020

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Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Ultrasonics sonochemistry, 2021-10, Vol.78, p.105714-105714, Article 105714

2021

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Ultrasonic degradation, purification and analysis of structure and antioxidant activity of polysaccharide from Porphyra yezoensis Udea

Carbohydrate polymers, 2012-02, Vol.87 (3), p.2046-2051

2012

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The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Food chemistry, 2010-03, Vol.119 (1), p.336-342

2010

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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

Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms

Ultrasound-assisted green synthesis of gold nanoparticles using citrus peel extract and their enhanced anti-inflammatory activity

Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions

Multimode ultrasonic extraction of polysaccharides from maca (Lepidium meyenii): Optimization, purification, and in vitro immunoregulatory activity

Extraction modeling and activities of antioxidants from pomegranate marc

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

Advances in Food Processing Technology

Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Accelerating aroma formation of raw soy sauce using low intensity sonication

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

A comprehensive review of Ultrasonic assisted extraction (UAE) for bioactive components: principles, advantages, equipment, and combined technologies

Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound

Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review

Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Ultrasonic degradation, purification and analysis of structure and antioxidant activity of polysaccharide from Porphyra yezoensis Udea

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

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