Exploration of interfacial chemistry and physical movement in fixed-bed adsorption/desorption of anthocyanins with and without in-process ultrasonication [0.03%]
固定床吸附/脱附过程中及过程中超声处理对花色苷界面化学和物理行为的影响研究
Rui Zhu,Jiabao Li,Sivakumar Manickam et al.
Rui Zhu et al.
The fundamental physics underlying the fixed-bed adsorption and desorption of anthocyanins was systematically investigated, both with and without in-process ultrasonication. A novel self-assembled fixed-bed system was designed by compacting...
Formation mechanism of grinding wheel oxide layer in the ultrasonic-assisted ELID grinding of silicon carbide ceramics [0.03%]
超声辅助下ELID磨削碳化硅陶瓷砂轮氧化膜形成机理研究
Xiaofeng Jia,Chongyang Zhao,Yang Cao et al.
Xiaofeng Jia et al.
As a substrate material for lightweight optical mirrors, silicon carbide (SiC) ceramics are extensively employed in deep space exploration applications. Nevertheless, conventional grinding/milling and polishing processes are prone to induce...
Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum [0.03%]
超声辅助热风干燥对蒙古鹅掌柴品质及干燥动力学的影响
Ming-Hui Wei,Li Yang,Xue-Qing Fan et al.
Ming-Hui Wei et al.
Drying of Taraxacum mongolicum Hand.-Mazz (TMHM) was an effective approach for preventing spoilage and extending shelf life. Ten drying methods were systematically evaluated, among which ultrasonic-assisted hot-air drying (Us-HA-D) was iden...
Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods [0.03%]
声波辅助冷等离子体处理改善易腐食品微生物净化和品质保持的机制研究
Vinay Kumar Pandey,Pinku Chandra Nath,Shailendra Thapliyal et al.
Vinay Kumar Pandey et al.
Food preservation technologies are advancing towards the production of safe, minimally processed, and nutritious food products. Cold plasma (CP) is an emerging non-thermal technology that has received considerable attention for its potentia...
Development and characterization of high internal phase emulsions for lycopene encapsulation with safflower seed meal globulin modified via ultrasound, heating and pH-shifting [0.03%]
超声、加热和pH变化修饰盘菜籽清蛋白制备高内相Pickering乳液及其包裹番茄红素性能研究
Ke&#x;er Xiao,Lingyu Gao,Qiuyu Lu et al.
Ke&#x;er Xiao et al.
This study investigated the synergistic effect of ultrasound in combination with pH-shifting and heating modification on the physicochemical properties, structural characteristics, and emulsifying performance of safflower seed meal globulin...
Docynia delavayi (Franch.) Schneid polyphenols: Optimization of ultrasound-assisted extraction and bioactivity study [0.03%]
杜鹃素优化超声辅助提取及生物活性研究
Tingting Zhang,Liguo Yang,Fan Xie et al.
Tingting Zhang et al.
Docynia delavayi is a polyphenol-rich indigenous plant from China, known for its medicinal and edible properties. However, its bioactivities have been scarcely studied. This study aimed to establish an efficient ultrasound-assisted extracti...
Sander Spiekhout,Bachir A Abeid,Jonathan B Estrada et al.
Sander Spiekhout et al.
Acoustically responsive scaffolds (ARSs), composite hydrogels containing phase-shift droplets that are activated by ultrasound, enable on-demand drug delivery with spatiotemporal precision. Yet, real-time monitoring of drug release from ARS...
Individual and combined ultrasonic-enzymatic treatments for modifying soybean residue (okara) fiber: impacts on structure, physicochemical, and functional properties [0.03%]
超声波和酶单独或联合处理对豆渣纤维结构及理化性质的影响
Jie Cui,Dandan Liu,Li Guo et al.
Jie Cui et al.
This study investigated the effects of ultrasonic, enzymatic, and combined ultrasonic-enzymatic treatments on the structural, physicochemical, and functional properties of soybean residue (okara) dietary fiber (DF). Under the optimal combin...
Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup [0.03%]
超声和高压均质对乌梁山黑骨鸡汤风味的影响评价
Shuaihan Jiang,Hongqin Chen,Sisi Zhang et al.
Shuaihan Jiang et al.
This study evaluated conventional stewing (C), ultrasonic (U), and high-pressure homogenization (H) processing of Wuliang Mountain black-boned chicken soup. The U group achieved superior sensory scores and higher levels of key flavor compou...
Editorial on the special issue "How do intrabubble conditions influence sonochemical reactivity?" [0.03%]
客座主编导言：“气泡内部条件是如何影响超声化学反应性”的专刊？
Glyus Sharipov,Sergey I Nikitenko,Rachel Pflieger
Glyus Sharipov