Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

Structural and functional changes in ultrasonicated bovine serum albumin solutions

İbrahim Gülseren, Demet Güzey, Barry D. Bruce · Ultrasonics Sonochemistry · 2006 · 570 citations

Natural Sciences, Biochemistry, Molecular Biophysics +9

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 393 citations

Agriculture, Animal Sciences, Physiology +17

Innovative applications of power ultrasound during food freezing processes—a review

Liyun Zheng, Da‐Wen Sun · Trends in Food Science & Technology · 2005 · 357 citations

Agriculture, Food Science, Food Engineering +15

Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields

Mohsen Dalvi‐Isfahan, Nasser Hamdami, Epameinondas Xanthakis et al. · Journal of Food Engineering · 2016 · 273 citations · Full text

Natural Sciences, Physics, Glaciology +15