Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

(2020) Chao Zhang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Recent Advances in Food Thawing Technologies

(2019) Luyun Cai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

(2018) Haotian Liu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

(2018) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

(2018) Zhenbao Zhu et al.   FOOD RESEARCH INTERNATIONAL

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

(2018) Amir Amiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

(2018) Bahman Nazari et al.   ULTRASONICS SONOCHEMISTRY

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions

(2018) Yuanyuan Li et al.   FOOD HYDROCOLLOIDS

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

(2017) Guilherme de Figueiredo Furtado et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt

(2017) Tesfaye F. Bedane et al.   JOURNAL OF FOOD ENGINEERING

Acoustic intensity in ultrasound field and ultrasound-assisted gelling of surimi

(2017) Daming Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

(2017) Na Jia et al.   MEAT SCIENCE

Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation

(2017) Juyang Zhao et al.   PROCESS BIOCHEMISTRY

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid ( Dosidicus gigas ) mantle proteins

(2017) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

(2016) Yvan Llave et al.   JOURNAL OF FOOD ENGINEERING

Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols

(2016) Xiaoqin Diao et al.   MEAT SCIENCE

Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

(2015) Xin Wen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

(2014) Xin-feng Cheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

(2013) Hongsheng Chen et al.   Food Biophysics

Functionality of egg white proteins as affected by high intensity ultrasound

(2012) Carolina Arzeni et al.   FOOD HYDROCOLLOIDS

Effect of high pressure on solubility and aggregability of calcium-added soybean proteins

(2012) M.C. Añón et al.   Innovative Food Science & Emerging Technologies

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

(2012) Xiangli He et al.   JOURNAL OF FOOD ENGINEERING

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders

(2011) Bogdan Zisu et al.   JOURNAL OF DAIRY RESEARCH

Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions

(2010) S. Martini et al.   FOOD RESEARCH INTERNATIONAL

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

(2010) Xiufang Xia et al.   MEAT SCIENCE

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING