High-power ultrasound (20 kHz) was applied to modify the physicochemical properties of a high-molecular weight (MW) exopolysaccharide (EPS) from mycelial culture of a medicinal fungus. At 35 W/cm 2 or higher ultrasound power, the apparent and intrinsic viscosities of EPS solution dropped by nearly 85% within 10 min, and the water solubility was increased by more than fourfold. The ultrasonic treatment led to a notable reduction of the maximum MW and a more uniform MW distribution, but no significant change in the primary structure of the EPS molecules. In contrast, the intrinsic viscosity of EPS was reduced by only 20% in 1.0 M sulfuric acid at 50 °C for 9 h. Ultrasound was proven an effective and favorable means for improving the solution ...
The ability of high frequency ultrasonication to improve sulphate radical-based water disinfection w...
Effect of ultrasound treatment on the physicochemical properties and structure of β‐lactoglobulin we...
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xa...
High-power ultrasound (20 kHz) was applied to modify the physicochemical properties of a high-molecu...
International audienceLow frequency ultrasound was used to depolymerize a high-molecular-weight exop...
High-intensity ultrasound (US) was applied to facilitate the extraction of intracellular and extrace...
Hempseed protein has become a promising candidate as a future alternative protein source due to its ...
xxvii, 184 leaves : ill. ; 30 cm.PolyU Library Call No.: [THS] LG51 .H577P ABCT 2014 CheungPolysacch...
The effect of ultrasonication on the cell rupture of marine microalgae Nannochloropsis sp. was studi...
Sonication is one of the new and innovative approaches that is being increasingly used in food indus...
A high molecular weight (MW) exopolysaccaride (EPS) fraction EPS1 was isolated from the fermentation...
Today, there is a great need to develop gel-like food systems, gelation of which creates forms of ca...
Millets as a new source of plant protein were not used in food applications due to its poor function...
The objective of this study was to evaluate viscosifying power of ultrasound waves on kappa carragee...
The objective of this work was to determine the effect of ultrasound application on the stability of...
The ability of high frequency ultrasonication to improve sulphate radical-based water disinfection w...
Effect of ultrasound treatment on the physicochemical properties and structure of β‐lactoglobulin we...
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xa...
High-power ultrasound (20 kHz) was applied to modify the physicochemical properties of a high-molecu...
International audienceLow frequency ultrasound was used to depolymerize a high-molecular-weight exop...
High-intensity ultrasound (US) was applied to facilitate the extraction of intracellular and extrace...
Hempseed protein has become a promising candidate as a future alternative protein source due to its ...
xxvii, 184 leaves : ill. ; 30 cm.PolyU Library Call No.: [THS] LG51 .H577P ABCT 2014 CheungPolysacch...
The effect of ultrasonication on the cell rupture of marine microalgae Nannochloropsis sp. was studi...
Sonication is one of the new and innovative approaches that is being increasingly used in food indus...
A high molecular weight (MW) exopolysaccaride (EPS) fraction EPS1 was isolated from the fermentation...
Today, there is a great need to develop gel-like food systems, gelation of which creates forms of ca...
Millets as a new source of plant protein were not used in food applications due to its poor function...
The objective of this study was to evaluate viscosifying power of ultrasound waves on kappa carragee...
The objective of this work was to determine the effect of ultrasound application on the stability of...
The ability of high frequency ultrasonication to improve sulphate radical-based water disinfection w...
Effect of ultrasound treatment on the physicochemical properties and structure of β‐lactoglobulin we...
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xa...