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Food Chemistry|December 27, 2023
Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributesFan Yang, Wen Chen, Mokhtar Dabbour, et al.International Journal of Biological Macromolecules|February 29, 2024
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa proteinHaining Xu, Jiayin Pan, Chunfang Ma, et al.Ultrasonics Sonochemistry|September 27, 2023
Enhancing the growth of thermophilic Bacillus licheniformis YYC4 by low-intensity fixed-frequency continuous ultrasoundChunhua Dai, Zhenzhen Shu, Xueting Xu, et al.Journal of Agricultural and Food Chemistry|July 23, 2021
Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift TreatmentYihe Li, Zhaoli Zhang, Wenbin Ren, et al.Ultrasonics Sonochemistry|January 31, 2020
Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysisHui Jiang, Zheng Xing, Yang Wang, et al.Ultrasonics Sonochemistry|January 18, 2025
Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barleyTabussam Tufail, Huma Bader Ul Ain, Jawad Ashraf, et al.Ultrasonics Sonochemistry|June 24, 2023
Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructureZhaoli Zhang, Wangbin Shi, Yang Wang, et al.Journal of Food Science|September 9, 2024
Comparative analysis of the nutritional composition and volatile compounds in male and female adults, nymphs, and molts of Eupolyphaga sinensis WalkerYuanyuan Huang, Benjamin Kumah Mintah, Mokhtar Dabbour, et al.Foods (Basel, Switzerland)|July 12, 2025
Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive ReviewRuiqi Long, Yuanyuan Huang, Mokhtar Dabbour, et al.Food Research International (Ottawa, Ont.)|May 22, 2026
Engineering peptide-functionalized fermented milk with enhanced DNA-protective, antioxidant and anti-inflammatory properties via ultrasound-assisted enzymolysisJing Hao, Shengqi Zhang, Minquan Wu, et al.Pageof 6