Thermal Properties and Changes of Acoustic Parameters in an Egg White Phantom During Heating and Coagulation by High Intensity Focused Ultrasound

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 628 citations

Protein Chemistry, Protein Function, Protein Expression +9

On the determination of phase and group velocities of dispersive waves in solids

Wolfgang Sachse, Yih−Hsing Pao · Journal of Applied Physics · 1978 · 491 citations

Engineering, Group Velocities, Mechanical Engineering +16

Thermal analysis of foods

Yrjö H. Roos · Trends in Food Science & Technology · 1991 · 252 citations

Engineering, Agricultural Economics, Thermal Analysis +4

Gel phantom for use in high-intensity focused ultrasound dosimetry

Cyril Lafon, Vesna Zderic, Misty L. Noble et al. · Ultrasound in Medicine & Biology · 2005 · 251 citations

Gel Phantom, Medical Ultrasound, Focused Ultrasound +8

Polyacrylamide gel containing egg white as new model for irradiation experiments using focused ultrasound

Kenji Takegami, Yukio Kaneko, Toshiaki Watanabe et al. · Ultrasound in Medicine & Biology · 2004 · 149 citations

Biomedical Acoustics, Medical Ultrasound, Focused Ultrasound +9