Published in Ultrasonics sonochemistry
The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the...
Published in Ultrasonics sonochemistry
Although onion-like carbon nanostructures (OLCs) are attractive materials for energy storage, their commercialization is hampered by the absence of a simple, cost-effective, large-scale synthesis route and binder-free electrode processing. The present study employs a scalable and straightforward technique to fabricate sonochemically tailored OLCs-b...
Published in Ultrasonics sonochemistry
Ultrasound is known to promote crystal nucleation, but despite significant research there remains uncertainty about how the mechanisms are affected. Despite the proposal of various primary nucleation theories, most studies provide no way to quantify or observe the extent to which primary nucleation is taking place, leaving open the possibility that...
Published in Ultrasonics sonochemistry
We report the synthesis of Au nano- and microparticles that relies on α-D-glucose (C6H12O6) as the reducer and stabilizer in a Rosette cell under 20 kHz ultrasound irradiation. The chemical and physical effects of ultrasonic irradiation on the synthesis were investigated. The results showed that an optimum pH is required for the formation of insolu...
Published in Ultrasonics sonochemistry
Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λmax of the URBP-CA complex in the fluorescence spectrum was red-shift...
Published in Ultrasonics sonochemistry
In this study, scallop mantle protein was treated by ultrasound at different powers, and then analyzed by ANS fluorescent probes, circular dichroism spectroscopy, endogenous fluorescence spectrum, DNTB colorimetry and in-vitro digestion model to elucidate the structure-function relationship. The results indicated that ultrasound can significantly a...
Published in Ultrasonics sonochemistry
This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G') of peanut,...
Published in Ultrasonics sonochemistry
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffra...
Published in Ultrasonics sonochemistry
Gold catalysts have attracted attention for enabling sustainable chemical processes under ambient conditions. This reactivity is attributed to the small size of the catalysts (
Published in Ultrasonics sonochemistry
In order to explore the effects of ultrasound on the formation of acetaldehyde and its mechanism in model wine solutions, ultrasound conditions and free radicals were investigated by response surface methodology and electron paramagnetic resonance spectroscopy (EPR), respectively. The results indicate that ultrasound does induce the production of a...
