ArticleUltrasonics sonochemistry2021
Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method.Foods (Basel, Switzerland) · 2025Article
- Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis.Foods (Basel, Switzerland) · 2025Review
- Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives.Frontiers in nutrition · 2025Review
- Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up.Ultrasonics sonochemistry · 2024Review
- Storage stability and shelf-life of soymilk obtained via repeated boiling and filtering: A predictive model.Food science & nutrition · 2024Article
- Comparison of an Ultrasound-Assisted Aqueous Two-Phase System Extraction of Anthocyanins from Pomegranate Pomaces by Utilizing the Artificial Neural Network-Genetic Algorithm and Response Surface Methodology Models.Foods (Basel, Switzerland) · 2024Article
- Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system.Ultrasonics sonochemistry · 2023Article
- Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders.Nanomaterials (Basel, Switzerland) · 2023Article
- Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein.Ultrasonics sonochemistry · 2023Article
- Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment.Ultrasonics sonochemistry · 2022Article
- Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges.Ultrasonics sonochemistry · 2022Review
- Ultrasound-Assisted Synthesis of Potentially Food-Grade Nano-Zinc Oxide in Ionic Liquids: A Safe, Green, Efficient Approach and Its Acoustics Mechanism.Foods (Basel, Switzerland) · 2022Article
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9 authors.
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Abstract
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 10
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