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Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
ultrasonic-assisted extraction protein Brewer’s spent grain response surface methodology
2014/2/27
Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer’s spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/10...
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Beef semitendinosus muscle Collagen Fiber diameter Lysosome Meat color Quality and texture Ultrasound
2012/8/13
Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef se...
为了提高枸杞中黄酮类化合物的提取效果，通过超声波细胞粉碎仪的强化作用，对枸杞中的黄酮类化合物进行提取研究，通过单因素和正交试验确定最佳工艺参数。结果表明，最佳提取工艺参数为：乙醇体积分数80%，液料比50mL/g，超声波工作/间歇时间3s/1s，超声波功率500W，提取时间50min。在此条件下提取率达到89.87%。
Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, Brussels sprouts and cauliflower.
ultrasonic pre-treatment ultrasound probe ultrasound bath vegetable functional properties surface damage
2014/3/4
The aim of this work was to use ultrasound pre-treatment as a potential method prior to the subsequent processing in the food industry, for button mushrooms, Brussels sprouts, and cauliflower in order...