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high-intensity ultrasound (76) 76
food science & technology (62) 62
ultrasound (45) 45
index medicus (32) 32
functional-properties (23) 23
ultrasonic imaging (20) 20
acoustics (19) 19
chemistry, multidisciplinary (18) 18
high-intensity ultrasonication (18) 18
proteins (17) 17
analysis (16) 16
chemistry (16) 16
sonication (16) 16
ultrasonication (16) 16
food science (15) 15
milk (15) 15
ultraschall (15) 15
ultrasonic (15) 15
beta-lactoglobulin (14) 14
chemistry, applied (14) 14
food (14) 14
physical-properties (14) 14
power ultrasound (14) 14
ultrasonic waves (13) 13
cavitation (12) 12
high intensity ultrasound (12) 12
inactivation (12) 12
engineering, chemical (11) 11
temperature (11) 11
antioxidant activity (10) 10
assisted extraction (10) 10
cellulose (10) 10
physicochemical properties (10) 10
alpha-lactalbumin (9) 9
emulsifying properties (9) 9
high-power ultrasound (9) 9
nutrition & dietetics (9) 9
usage (9) 9
whey-protein (9) 9
chemistry/food science, general (8) 8
extraction (8) 8
food processing industry (8) 8
heat (8) 8
microstructure (8) 8
particle size (8) 8
rheological properties (8) 8
bacteria (7) 7
crystallization (7) 7
fibrils (7) 7
grain-size (7) 7
hydrolysis (7) 7
microorganisms (7) 7
milk proteins (7) 7
nanocomposites (7) 7
pressure (7) 7
pretreatment (7) 7
structure (7) 7
ultrasonic processing (7) 7
whey proteins (7) 7
animals (6) 6
behavior (6) 6
denaturation (6) 6
gelation (6) 6
heat-treatment (6) 6
isolate (6) 6
nanofibers (6) 6
polymer science (6) 6
properties (6) 6
scanning electron microscopy (6) 6
ultrasonic testing (6) 6
ultrasonics (6) 6
agriculture (5) 5
agriculture, multidisciplinary (5) 5
antioxidants (5) 5
biotechnology (5) 5
cellulose fibers (5) 5
chemical properties (5) 5
crystallization behavior (5) 5
drying (5) 5
fibers (5) 5
food industry (5) 5
high intensity focused ultrasound (5) 5
hydrophobicity (5) 5
kinetics (5) 5
lipid oxidation (5) 5
listeria-monocytogenes (5) 5
materials science, paper & wood (5) 5
methods (5) 5
molkeprotein (5) 5
partikelgrösse (5) 5
poly (5) 5
viscosity (5) 5
ascorbic-acid (4) 4
beef (4) 4
dairy industry (4) 4
enzymes (4) 4
escherichia-coli (4) 4
food processing (4) 4
food quality (4) 4
food-industry (4) 4
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Journal of Food Engineering, ISSN 0260-8774, 04/2014, Volume 126, pp. 142 - 148
•MPC powder dissolution rates were compared using stirring and ultrasonication.•Sonication increases the rate of powder dissolution compared to... 
Ultrasonication | Particle size | Dissolution | Milk protein concentrate | STORAGE | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | REHYDRATION | FUNCTIONAL-PROPERTIES | SOLUBILITY | ENGINEERING, CHEMICAL | HEAT | TEMPERATURE | HIGH-INTENSITY ULTRASOUND | MICROSTRUCTURE | Milk proteins | Milk | Proteins | Denaturation | Stirring | Agglomeration | Dispersions | Ultrasound
Journal Article
Journal of Applied Polymer Science, ISSN 0021-8995, 07/2009, Volume 113, Issue 2, pp. 1270 - 1275
Journal Article
Ultrasonics Sonochemistry, ISSN 1350-4177, 05/2019, Volume 53, pp. 83 - 98
•The review covers spectroscopic techniques for evaluating plant-derived proteins.•The review discusses the effect of ultrasonic on structure on renewable... 
Structure | Ultrasound | Renewable protein | Cavitation | Physicochemical properties | SOY PROTEIN | PHYSICAL-PROPERTIES | EGG-WHITE PROTEINS | BY-PRODUCTS | CHEMISTRY, MULTIDISCIPLINARY | FUNCTIONAL-PROPERTIES | ASSISTED EXTRACTION | ACOUSTICS | RAPESEED PROTEIN | WHEAT-GERM PROTEINS | HIGH-INTENSITY ULTRASOUND | EMULSIFYING PROPERTIES
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 8/2016, Volume 53, Issue 8, pp. 3340 - 3348
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 04/2020, Volume 98, pp. 107 - 116
The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal... 
Soy protein | Pulse protein | Emulsion | High intensity ultrasound | Protein functionality | Physicochemical properties | PHYSICAL-PROPERTIES | PEA PROTEIN | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION PROPERTIES | ISOLATE | FOAMING PROPERTIES | HIGH-INTENSITY ULTRASOUND | EMULSIFYING PROPERTIES | SOYA PROTEIN | BETA-CONGLYCININ
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 12/2017, Volume 109, pp. 241 - 247
•NC was extracted using acid hydrolysis, TEMPO oxidation and ultrasonication methods.•The polymorphs of the three kinds of NC were cellulose I.•TO-NC had the... 
Acid hydrolysis | TEMPO oxidation | Ultrasonication | Nanocellulose (NC) | Corn husk | HIGH-INTENSITY ULTRASONICATION | OXIDATION | PLANT | AGRONOMY | NANOFIBERS | NANOCRYSTALS | MEMBRANES | NANOFIBRILLATED CELLULOSE | AGENT | FIBERS | FIBRILS | AGRICULTURAL ENGINEERING | Corn | Analysis | Methods | Cellulose
Journal Article
ACS SUSTAINABLE CHEMISTRY & ENGINEERING, ISSN 2168-0485, 09/2019, Volume 7, Issue 18, pp. 15238 - 15246
Chemical purification through ultrasonic treatment as a method to prepare energy-saving and environmentally friendly nanofiber from natural lignocellulose has... 
GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY | SOLID ALKALI | high-intensity ultrasonication | STRUCTURAL-CHARACTERIZATION | CHEMISTRY, MULTIDISCIPLINARY | KRAFT | ENGINEERING, CHEMICAL | PRETREATMENT | rice straw | soda-oxygen pulping | BIOMASS | micro/nanofibers | CELLULOSE NANOCRYSTALS | BLACK LIQUOR | IMPREGNATION | ACTIVE OXYGEN | LIGNIN
Journal Article
Express Polymer Letters, ISSN 1788-618X, 10/2012, Volume 6, Issue 10, pp. 794 - 804
Three techniques including acid hydrolysis (AH), 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation (TMO) and ultrasonication (US) were... 
Isolation techniques | Nanocomposites | Reinforcements | Cellulose | HIGH-INTENSITY ULTRASONICATION | POLYMER SCIENCE | NANOFIBERS | CELLULOSE FIBERS | MICROFIBRILS | nanocomposites | MECHANICAL-PROPERTIES | COMPOSITE | EXTRACTION | FIBRILS | cellulose | MICROCRYSTALS | isolation techniques | reinforcements | NATIVE CELLULOSE
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 10/2012, Volume 16, pp. 251 - 258
Pasteurized homogenized skim milk was treated with 20kHz ultrasound at 20 and 41W under controlled temperature conditions for different time intervals up to... 
Viscosity | Ultrasonication | Particle size | Whey proteins | Skim milk | Turbidity | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | HIGH-PRESSURE TREATMENT | SONICATION | HEAT-TREATMENT | CASEIN MICELLES | WHOLE MILK | TEMPERATURE | HIGH-INTENSITY ULTRASOUND | Casein | Analysis | Milk
Journal Article