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  1. 1
    High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (<i>Oreochromis niloticus</i>) Skin Gelatin
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  2. 2
    Histotripsy: the first noninvasive, non-ionizing, non-thermal ablation technique based on ultrasound
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  3. 3
    Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria
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  4. 4
    Application of high intensity ultrasound treatment on Enterobacteriae count in milk
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  5. 5
    Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin
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  6. 6
    High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties
    by Wenjie Xia, Siyi Pan, Zhe Cheng, Yan Tian, Xingjian Huang
    Published 2020-06-01
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  7. 7
    Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice
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  8. 8
    The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
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  9. 9
    Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss
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  10. 10
    Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods
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  11. 11
    Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents
    by Xia Gao, Yaru Xie, Tao Yin, Yang Hu, Juan You, Shanbai Xiong, Ru Liu
    Published 2021-01-01
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  12. 12
    High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits
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  13. 13
    Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system
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  14. 14
    Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§
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  15. 15
    The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk
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  16. 16
    Combined an acoustic pressure simulation of ultrasonic radiation and experimental studies to evaluate control efficacy of high-intensity ultrasound against Staphylococcus aureus biofilm
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  17. 17
    Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
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  18. 18
    High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
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  19. 19
    High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties
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  20. 20
    Endobronchial high-intensity ultrasound for thermal therapy of pulmonary malignancies: simulations with patient-specific lung models
    by Dong Liu, Matthew S. Adams, Chris J. Diederich
    Published 2019-01-01
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