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A comprehensive review on impact of non-thermal processing on the structural changes of food components
Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …
customer needs for high-quality, convenient and minimally processed foods. They are …
[HTML][HTML] Applications of ultrasound in processing of liquid foods: A review
L Paniwnyk - Ultrasonics Sonochemistry, 2017 - Elsevier
Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …
interest with published literature papers increasing within this area in recent years. Benefits …
[HTML][HTML] Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment
X Zhao, X Fan, X Shao, M Cheng, C Wang… - Ultrasonics …, 2022 - Elsevier
This study investigated the effects of different treatment of alkaline pH-shifting on milk protein
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review
This review surveys the most recent developments in low frequency, high power ultrasound
for the functional modification of proteins derived from a number of food sources (eg dairy …
for the functional modification of proteins derived from a number of food sources (eg dairy …
[ספר][B] Milk proteins: from expression to food
Milk Proteins: From Expression to Food, Third Edition contains contributions from
internationally recognized authors from academia and industry. Professionals, academics …
internationally recognized authors from academia and industry. Professionals, academics …
Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions
X Zhang, Z Zuo, W Ma, P Yu, T Li, L Wang - Food Hydrocolloids, 2021 - Elsevier
This study demonstrates for the first time the use of quinoa protein nanoparticles (QPN),
fabricated using ultrasonication, as a particulate stabilizer for the development of high …
fabricated using ultrasonication, as a particulate stabilizer for the development of high …
Low-Cost CO2-Based Alkyl Carbamate Ionic Liquids for Accelerating Enzymatic Oil Hydrolysis
The enzymatic hydrolysis of vegetable oil is hindered by the prolonged duration required for
reaction completion. This study aimed to address this concern by employing low-cost CO2 …
reaction completion. This study aimed to address this concern by employing low-cost CO2 …
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences
the texture and taste of dairy products and their processability. In bovine milk, Ca is …
the texture and taste of dairy products and their processability. In bovine milk, Ca is …
Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of …
The effect of high-intensity ultrasound (US) combined with transglutaminase treatment (TG)
and the inclusion of nanoparticles (Np) on the structural, mechanical, barrier, and …
and the inclusion of nanoparticles (Np) on the structural, mechanical, barrier, and …
Ultrasonic processing for dairy applications: recent advances
The application of ultrasound to conventional dairy processes has the potential to provide
significant benefits for the dairy industry such as energy savings and improved product …
significant benefits for the dairy industry such as energy savings and improved product …