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46 results on '"Ma, Haile"'

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1. Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization.

2. Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca 2+ concentration and key regulating enzyme activity in glycolysis.

3. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product.

4. Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker.

5. Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates.

6. Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action.

7. Kinetic modeling of inactivation of natural microbiota and Escherichia coli on cherry tomato treated with fixed multi-frequency sonication.

8. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach.

9. Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis.

10. Ultrasound-assisted preparation of ACE inhibitory peptide from milk protein and establishment of its in-situ real-time infrared monitoring model.

11. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.

12. Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action.

13. Sonochemical action and reaction of edible insect protein: Influence on enzymolysis reaction-kinetics, free-Gibbs, structure, and antioxidant capacity.

14. Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication.

15. The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid.

16. A new kinetic model of ultrasound-assisted pretreatment on rice protein.

17. Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae.

18. Biodiesel production from soybean oil deodorizer distillate enhanced by counter-current pulsed ultrasound.

19. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.

21. Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics.

22. Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity.

23. Effects of low‐intensity ultrasound on the biomass and metabolite of Ganoderma lucidum in liquid fermentation.

24. Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

25. Enhanced screening of key ultrasonication parameters: total phenol content and antioxidant activity assessment of Tartary buckwheat (Fagopyrum tataricum) water extract.

26. Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield.

27. Ultrasound pretreatment of sunflower protein: Impact on enzymolysis, ACE‐inhibition activity, and structure characterization.

28. Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar.

29. Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides.

30. Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato.

31. Effect of sonication pretreatment parameters and their optimization on the antioxidant activity of Hermitia illucens larvae meal protein hydrolysates.

32. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel

33. Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication.

34. Characterization of edible soldier fly protein and hydrolysate altered by multiple-frequency ultrasound: Structural, physical, and functional attributes.

35. Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation.

36. Multi-mode S-type ultrasound-assisted protein extraction from walnut dregs and in situ real-time process monitoring.

37. The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves.

38. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic.

39. Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste.

40. Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound.

41. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.

42. Accelerating aroma formation of raw soy sauce using low intensity sonication.

43. Novel two-pot approach ultrasonication and deep eutectic solvent pretreatments for watermelon rind delignification: Parametric screening and optimization via response surface methodology.

44. Localized enzymolysis and sonochemically modified sunflower protein: Physical, functional and structure attributes.

45. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce.

46. Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action.

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