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Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
A Qayum, A Rashid, Q Liang, Y Wu… - … reviews in food …, 2023 - Wiley Online Library
Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …
[HTML][HTML] Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …
decades. Additionally, the development of novel dairy products is gaining importance due to …
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …
(100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef …
[HTML][HTML] Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
The effects of high intensity ultrasound (HIU) modification (power: 200, 400, 600, 800 and
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …
Applications of ultrasound in analysis, processing and quality control of food: A review
Ultrasound is composed of sound waves with frequency beyond the limit of human hearing.
By tuning frequency, ultrasound can be utilized in many industrial applications including …
By tuning frequency, ultrasound can be utilized in many industrial applications including …
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
The effects of low-frequency (20 kHz) ultrasonication at varying power (200, 400 or 600 W)
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …
and time (15 or 30 min) on functional and structural properties of reconstituted soy protein …
Comparative study of high intensity ultrasound effects on food proteins functionality
C Arzeni, K Martínez, P Zema, A Arias, OE Pérez… - Journal of Food …, 2012 - Elsevier
The objective of this work was to comparatively explore the impact of high intensity
ultrasound (HIUS) on the functionality of some of the most used food proteins at the …
ultrasound (HIUS) on the functionality of some of the most used food proteins at the …
Effect of ultrasound on the technological properties and bioactivity of food: a review
This review is a comprehensive survey on the latest and more recent applications of
ultrasound (US) on technological properties and bioactivity of food. Apart from a brief …
ultrasound (US) on technological properties and bioactivity of food. Apart from a brief …
Stability of whey proteins during thermal processing: A review
Whey proteins have many benefits due to their high nutritional value and their various
applications in food products. A drawback of whey proteins is their instability to thermal …
applications in food products. A drawback of whey proteins is their instability to thermal …
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
M Tan, J Xu, H Gao, Z Yu, J Liang, D Mu, X Li… - Journal of Food …, 2021 - Elsevier
The effects of high hydrostatic pressure (HHP) combined with pH-shifting treatment, on the
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …