Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review

(2021) Shaofeng Yuan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-thermal processing has an impact on the digestibility of the muscle proteins

(2021) Zuhaib F. Bhat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing

(2021) Lin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emerging processing technologies for improved digestibility of muscle proteins

(2021) Zuhaib F. Bhat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

(2021) Luis M. Carrillo-Lopez et al.   ULTRASONICS SONOCHEMISTRY

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

(2021) Zhou Yu et al.   FOOD CHEMISTRY

Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents

(2021) Tong Xing et al.   FOOD CHEMISTRY

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

(2021) Shuai Jiang et al.   FOOD CHEMISTRY

Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

(2021) Pengpeng Li et al.   FOOD CHEMISTRY

Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

(2021) Haiyan Zhu et al.   FOOD CHEMISTRY

Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi

(2021) Hui-zhi Chen et al.   FOOD RESEARCH INTERNATIONAL

Technological and diffusion properties in the wet salting of beef assisted by ultrasound

(2021) Marcio Augusto Ribeiro Sanches et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment

(2021) Yu Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)

(2021) Xuan Ma et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of ultrasound and microbubbles effect on pork meat during brining process

(2021) Anna Visy et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

(2021) Jian Zhang et al.   FOOD CHEMISTRY

Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study

(2021) Wenhua Yang et al.   FOOD HYDROCOLLOIDS

Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

(2021) B. Abril et al.   ULTRASONICS SONOCHEMISTRY

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review

(2020) S M Roknul Azam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

(2020) F.B. Siewe et al.   ULTRASONICS SONOCHEMISTRY

Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation

(2020) Chong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

(2020) Luis M. Carrillo-Lopez et al.   Foods

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

(2020) Sun Jun et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

(2020) Yan Li et al.   ULTRASONICS SONOCHEMISTRY

Degradation of parathion methyl in bovine milk by high-intensity ultrasound: Degradation kinetics, products and their corresponding toxicity

(2020) Shaofeng Yuan et al.   FOOD CHEMISTRY

Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

(2020) Xin Dong et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions

(2020) Omar Alizadeh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad

(2020) Haijing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

(2020) Larissa de Lima Alves et al.   ULTRASONICS SONOCHEMISTRY

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

(2020) Masooma Munir et al.   ULTRASONICS SONOCHEMISTRY

Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

(2020) Norma Cecille Bagarinao et al.   Foods

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

(2020) Changwei Cao et al.   FOOD AND BIOPRODUCTS PROCESSING

Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures

(2020) Mayumi Silva et al.   FOOD HYDROCOLLOIDS

Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white

(2020) Ine Rombouts et al.   Innovative Food Science & Emerging Technologies

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

(2020) Xuepeng Li et al.   Innovative Food Science & Emerging Technologies

Glycation of β-lactoglobulin combined by sonication pretreatment reduce its allergenic potential

(2020) Yan-Hong Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates

(2020) Min Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage

(2020) Jian Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Direct contact ultrasound assisted freezing of chicken breast samples

(2020) L. Astráin-Redín et al.   ULTRASONICS SONOCHEMISTRY

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

(2020) Sijie Hu et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

(2020) Zonglin Guo et al.   ULTRASONICS SONOCHEMISTRY

The impact of ultrasound duration on the structure of β-lactoglobulin

(2020) Qiufang Liang et al.   JOURNAL OF FOOD ENGINEERING

Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems

(2020) Yuman Guo et al.   FOOD CHEMISTRY

Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel

(2020) Lei Zhou et al.   FOOD CHEMISTRY

Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion

(2020) C. Aguilar et al.   ULTRASONICS SONOCHEMISTRY

Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing

(2019) Z.F. Bhat et al.   MEAT SCIENCE

Ultrasound: A new approach to reduce phosphate content of meat emulsions

(2019) Mariana Basso Pinton et al.   MEAT SCIENCE

Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk

(2019) D.L. Van Hekken et al.   JOURNAL OF DAIRY SCIENCE

Pulsed electric field: A new way to improve digestibility of cooked beef

(2019) Zuhaib F. Bhat et al.   MEAT SCIENCE

Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment

(2019) Wenjun Zhao et al.   FOOD CHEMISTRY

Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage

(2019) Yinxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stimulatory effects of low intensity ultrasound on the growth kinetics and metabolic activity of Lactococcus lactis subsp. Lactis

(2019) Sajad Shokri et al.   PROCESS BIOCHEMISTRY

Ultrasound-assisted preparation of ACE inhibitory peptide from milk protein and establishment of its in-situ real-time infrared monitoring model

(2019) Pengfei Cui et al.   ULTRASONICS SONOCHEMISTRY

Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins

(2019) Mayumi Silva et al.   FOOD CHEMISTRY

The application of pulsed electric field as a sodium reducing strategy for meat products

(2019) Zuhaib F. Bhat et al.   FOOD CHEMISTRY

Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

(2019) Zuhaib F. Bhat et al.   FOOD RESEARCH INTERNATIONAL

Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg

(2019) Xiufang Bi et al.   ULTRASONICS SONOCHEMISTRY

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat

(2019) Guoyuan Xiong et al.   ULTRASONICS SONOCHEMISTRY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

(2018) Larissa de Lima Alves et al.   FOOD RESEARCH INTERNATIONAL

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization

(2018) Wei Zhang et al.   JOURNAL OF FOOD ENGINEERING

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii )

(2018) Lyulin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity

(2018) Wenhua Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

(2018) Insha Kousar Kalem et al.   MEAT SCIENCE

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

(2018) Tiago Luis Barretto et al.   MEAT SCIENCE

Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates

(2018) Andrea B Stefanović et al.   POULTRY SCIENCE

Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates

(2018) Ruihua Zhang et al.   ULTRASONICS SONOCHEMISTRY

High intensity ultrasound treatment of faba bean ( Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

(2018) Alejandro Martínez-Velasco et al.   ULTRASONICS SONOCHEMISTRY

Effect of thermoultrasound on aflatoxin M 1 levels, physicochemical and microbiological properties of milk during storage

(2018) Tania Atzimba Hernández-Falcón et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of the potential of ultrasound technology combined with mild temperatures to reduce cadmium content of edible crab ( Cancer pagurus )

(2018) S. Condón-Abanto et al.   ULTRASONICS SONOCHEMISTRY

Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein

(2018) Yao Zhu et al.   Food and Bioprocess Technology

Pulsed electric field: Role in protein digestion of beef Biceps femoris

(2018) Zuhaib F. Bhat et al.   Innovative Food Science & Emerging Technologies

Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei

(2018) Guoping Huang et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

(2018) Aliakbar Gholamhosseinpour et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

(2018) Z. F. Bhat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

(2018) Celso F. Balthazar et al.   ULTRASONICS SONOCHEMISTRY

Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure

(2018) Jin Wang et al.   FOOD CONTROL

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

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

Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle ( Pelodiscus sinensis )

(2017) Ye Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

(2016) Lucía Abadía-García et al.   Innovative Food Science & Emerging Technologies

Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics

(2016) Jelena R. Jovanović et al.   JOURNAL OF FOOD SCIENCE

Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

(2016) Surangna Jain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing

(2016) Ye Zou et al.   ULTRASONICS SONOCHEMISTRY

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

(2016) Wenfei Xiong et al.   ULTRASONICS SONOCHEMISTRY

Pine needles (Cedrus deodara (Roxb.) Loud.) extract as a novel preservative in cheese

(2016) Deepak Mahajan et al.   Food Packaging and Shelf Life

Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein

(2015) Bing Zhou et al.   FOOD AND BIOPRODUCTS PROCESSING

Power Ultrasound Assisted Design of Egg Albumin Nanoparticles

(2015) Carolina Arzeni et al.   Food Biophysics

Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal

(2015) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

(2015) Hankie Uluko et al.   Journal of Functional Foods

Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs

(2015) Sourab Dua et al.   Food Bioscience

Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk

(2014) Lily Zhao et al.   FOOD CHEMISTRY

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

“Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

(2013) S. R. Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ultrasound assisted enzymatic pre-treatment of high fat content dairy wastewater

(2013) Tejal V. Adulkar et al.   ULTRASONICS SONOCHEMISTRY

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Quality evaluation of mutton Harrisa during one week refrigerated storage

(2010) Z. F. Bhat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE