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Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez & Héctor Aarón Lee-Rangel. (2023) Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture. Italian Journal of Animal Science 22:1, pages 301-308.
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Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang & Yisheng Chen. (2024) Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations. Trends in Food Science & Technology 143, pages 104271.
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Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak & João Miguel Rocha. (2023) Recent developments in ultrasound approach for preservation of animal origin foods. Ultrasonics Sonochemistry 101, pages 106676.
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Auengploy Chailangka, Suphat Phongthai, Noppol Leksawasdi, Amin Mousavi Khaneghah, Sneh Punia Bangar & Yuthana Phimolsiripol. (2023) Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on Conjugated Cricket Protein with Fructooligosaccharide. Food and Bioprocess Technology.
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Zuying Zhang, Zhenmin Ma, Lili Song & Mohamed A. Farag. (2023) Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications. Journal of Advanced Research.
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Elahe Abedi, Homa Torabizadeh & Luciano Orden. (2023) Enhancement of Alpha-amylase’s Stability and Catalytic Efficiency After Modifying Enzyme Structure Using Calcium and Ultrasound. Food and Bioprocess Technology.
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Fatimah Athiyah Sabaruddin, Liana Noor Megashah, Siti Shazra Shazleen & Hidayah Ariffin. (2023) Emerging trends in the appliance of ultrasonic technology for valorization of agricultural residue into versatile products. Ultrasonics Sonochemistry 99, pages 106572.
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Ildephonse Habinshuti, Daniel Nsengumuremyi, Bertrand Muhoza, Falade Ebenezer, Afusat Yinka Aregbe & Marc Antoine Ndisanze. (2023) Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review. Food Chemistry 423, pages 136313.
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Katarzyna Kozłowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gładyszewski, Dariusz Chocyk, Michał Świeca, Dariusz Dziki, Zbigniew Kobus, Stanisław Parafiniuk, Artur Przywara & Magdalena Kachel. (2023) Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream. Applied Sciences 13:17, pages 9816.
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