Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

The effect of ultrasonic salting on protein and water–protein interactions in meat

(2013) C.K. McDonnell et al.   FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate

(2013) Sun Yanjun et al.   JOURNAL OF FOOD ENGINEERING

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

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

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound and Antimicrobial Compounds: A Suitable Way to Control Fusarium oxysporum in Juices

(2012) Antonio Bevilacqua et al.   Food and Bioprocess Technology

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

(2012) Dunja Horžić et al.   Food and Bioprocess Technology

Functionality of egg white proteins as affected by high intensity ultrasound

(2012) Carolina Arzeni et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

(2012) A. A. Droval et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

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

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China

(2012) Xue-shen ZHU et al.   Journal of Integrative Agriculture

Opportunities and Challenges in Application of Ultrasound in Food Processing

(2011) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

(2011) Joanna Stadnik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

(2011) Xueshen Zhu et al.   MEAT SCIENCE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

(2010) D. A. Omana et al.   POULTRY SCIENCE

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound effect on physical properties of corn starch

(2009) Anet Režek Jambrak et al.   CARBOHYDRATE POLYMERS

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

(2009) Hai-Jun Chang et al.   Food and Bioprocess Technology

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

(2009) Allan E. Wilhelm et al.   FOOD CHEMISTRY

Effect of pH on the gel properties and secondary structure of fish myosin

(2009) Ru Liu et al.   FOOD CHEMISTRY

Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry

(2009) J.J. Ferris et al.   JOURNAL OF FOOD ENGINEERING

Pale, soft, and exudative poultry meat--Reviewing ways to manage at the processing plant

(2009) S. Barbut   POULTRY SCIENCE

Acid-induced gelation behavior of sonicated casein solutions

(2009) Ashkan Madadlou et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic processing of dairy systems in large scale reactors

(2009) Bogdan Zisu et al.   ULTRASONICS SONOCHEMISTRY

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

(2008) Minyi Han et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle

(2008) Haihong Wang et al.   FOOD CHEMISTRY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE