Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

Shanshan Jiang, Junzhou Ding, Juan E. Andrade et al. · Ultrasonics Sonochemistry · 2017 · 501 citations

Pea Protein, Engineering, Biochemistry +9

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 · 374 citations

Mechanobiology, Animal Physiology, Microstructure Damage +14

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

Ziye Zhang, Joe M. Regenstein, Peng Zhou et al. · Ultrasonics Sonochemistry · 2016 · 348 citations

Biomedical Acoustics, Myofibrillar Protein Gel, Physicochemical Property +8

High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties

Wenfei Xiong, Yuntao Wang, Chunlan Zhang et al. · Ultrasonics Sonochemistry · 2016 · 272 citations · Full text

Food Colloid, Biomedical Acoustics, Medical Ultrasound +19

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

Hao Hu, Xin Fan, Zhi Zhou et al. · Ultrasonics Sonochemistry · 2012 · 272 citations

Engineering, Acid-induced Gelation Behavior, Soybean Protein Isolate +9