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Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023;:1-22. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Reference Citation Analysis]
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Tan C, Zhu Y, Ahari H, Jafari SM, Sun B, Wang J. Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds. Adv Colloid Interface Sci 2023;311:102825. [PMID: 36525841 DOI: 10.1016/j.cis.2022.102825] [Reference Citation Analysis]
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Hashemi SMB, Jafarpour D, Soto ER, Barba FJ. Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (Citrus reticulata cv. Bakraei) Juice: Physicochemical and Bioactive Properties. Fermentation 2022;9:37. [DOI: 10.3390/fermentation9010037] [Reference Citation Analysis]
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Han J, Sun Y, Zhang T, Wang C, Xiong L, Ma Y, Zhu Y, Gao R, Wang L, Jiang N. The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles. Ultrason Sonochem 2023;92:106259. [PMID: 36502681 DOI: 10.1016/j.ultsonch.2022.106259] [Reference Citation Analysis]
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Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022;23. [PMID: 36430697 DOI: 10.3390/ijms232214221] [Reference Citation Analysis]
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Liu J, Xin J, Gao T, Wang G, Xia C. Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein. Foods 2022;11. [PMID: 36429164 DOI: 10.3390/foods11223572] [Reference Citation Analysis]
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Chen J, Chen X, Zhou G, Xu X. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.08.014] [Cited by in Crossref: 2] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
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