Jaka Mur,Rok Petkovsek,Claus-Dieter Ohl
Jaka Mur
Sonoluminescence, the light emission from bubbles undergoing large volume oscillations, has traditionally been associated with near-spherical bubble collapses in free liquid. In contrast, highly asymmetric bubble collapses near solid bounda...
Multifactorial regulation of ultrasound-induced cavitation by engineered silica nanoparticles [0.03%]
工程硅纳米颗粒对超声诱导空化的多因素调节作用研究
Jinyu Lin,Xiaoman Zhang,Qi Zhou et al.
Jinyu Lin et al.
Acoustic cavitation, characterized by the nucleation, growth, and collapse of cavitation bubbles under ultrasound irradiation, is a fundamental mechanism for therapeutic ultrasound, including high intensity focused ultrasound therapy and so...
Ultrasonic liquid-phase catalysis for enhanced power generation in Al-based bioelectrolyte batteries [0.03%]
基于超声波液相催化的铝基生物电池的发电性能增强技术研究
Huiyu Huang,Jia Yin,Shuo Zhang et al.
Huiyu Huang et al.
Al-based batteries have been particularly attractive for integration with bioelectrolytes such as sweat and tears, enabling portable and biocompatible power sources. However, their practical applications are severely constrained by sluggish...
Dual-functional ultrasound-activated sonosensitizer for microbial inactivation and sprouts quality enhancement [0.03%]
兼具杀菌和提升芽苗菜品质的双功能超声激活声敏剂研究
Zifei Liu,Wendi Chen,Lingdai Liu et al.
Zifei Liu et al.
The increasing demand for safe, ready-to-eat sprouts highlights the need for effective and environmentally friendly disinfection methods. Curcumin is a natural compound with potent sonosensitizing properties, capable of generating reactive ...
Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization [0.03%]
超声波辅助的无溶剂迷迭香绝 đối油提取：一种高效天然抗氧化劑稳定煎炸油的绿色新模式
Qiuping Chen,Huihui Zhang,Yee Ying Lee et al.
Qiuping Chen et al.
This study developed a green extraction paradigm for rosemary absolute oil (RAO) as a sustainable natural antioxidant to inhibit lipid oxidation in frying oils. RAO was prepared via three methods: heat reflux extraction (HRE) with n-hexane,...
Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate [0.03%]
超声波与微细化相结合：改善红辣椒籽蛋白分离物体外消化率，功能和抗氧化性质的结构改良
Muhammad Faisal Manzoor,Muhammad Waseem,Tazeddinova Diana et al.
Muhammad Faisal Manzoor et al.
The study aimed to extract protein from red pepper seeds and to probe the effects of micronization (MN) at 15,000 rpm for 3 and 6 min, ultrasound (US) at 720 W, 40 kHz for 10 and 15 min, and their combined impact on red pepper seed protein ...
Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies [0.03%]
超声波介导的抛光大米多种微量营养素强化以解决微量营养素缺乏问题
Glenn Vincent P Ong,Iegem Lean Laudencia,Rhowell Tiozon Jr et al.
Glenn Vincent P Ong et al.
Ultrasonication-mediated multi-micronutrient fortification of polished rice was evaluated as a rapid and efficient strategy to enhance micronutrient loading and bioaccessibility. A one-pot process integrating soaking and sonication was opti...
Enhancing tenderness and flavor of microwave-dried shrimp through ultrasonic-assisted papain pretreatment: Effects and mechanisms [0.03%]
超声辅助木瓜蛋白酶处理改善微波干燥虾米的嫩度和风味：效果及机理研究
Wenwen Luo,Danyang Song,Zhongwei Peng et al.
Wenwen Luo et al.
Shrimp drying extends shelf life and develops unique flavors, but often causes excessive toughness, impairing palatability and digestibility. Enhancing the tenderness of low-moisture dried shrimp facilitated chewing and digestion for indivi...
Ultrasound-modified soy protein-hyaluronic acid conjugates for swallowing-friendly high internal phase pickering emulsion gels: structure, properties, and applications [0.03%]
超声波修改的大豆蛋白-透明质酸缀合物用于吞咽友好型高内相Pickard乳化凝胶：结构、属性及应用
Yang Wang,Zhanqiang Ma,Yueru Liu et al.
Yang Wang et al.
With the increasing global aging population, there is a growing demand for safe and nutritious specialized foods tailored to individuals with dysphagia. However, designing foods with suitable texture, stability, and swallowability remains a...
Corrigendum to "Optimization of sonication for preserving the biochemical and physicochemical attributes of pomegranate arils during storage" [Ultrason. Sonochem. 126 (2026) 107763] [0.03%]
关于“超声波优化对存储过程中石榴籽粒生化和理化属性的保护”一文的勘误(107763)
Isa Hazbawi,Hamed Etezadi
Isa Hazbawi
Published Erratum
Ultrasonics sonochemistry. 2026 Mar 11:107790. DOI:10.1016/j.ultsonch.2026.107790 2026