Food powders are ubiquitous in people's daily life and food industry production with
numerous advantages. With the increasing use of food powder in the world, it is increasingly …

Improving the quality and nutritional aspects of food is one of the key issues for healthy life of
human beings. The stability during storage is an important parameter in quality assurance of …

The present study aims to investigate the impact of ultrasonic treatment on the emulsifying
property and emulsion stability of an emulsion system stabilized with soybean protein isolate …

Response surface methodology was used for establishing the amplitude (72.67%) and time
(17.29 min) high-intensity ultrasound (HIUS) conditions leading to an optimized faba bean …

Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

High-concentration soy protein isolate was subjected to ultrasonication for viscosity
reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 …

The impacts of sonication on functional properties of lupin protein isolates derived from lupin
flour was investigated. The lupin protein isolates of pH 5 and 9 were then treated with low …

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any
engineering activity. The rheology of foods depends on the composition, processing to …

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal
processing technologies successfully inactivate many enzymes and microorganisms up to a …

Sonochemistry and the Acoustic Bubble provides an introduction to the way ultrasound acts
on bubbles in a liquid to cause bubbles to collapse violently, leading to localized'hot spots' …