ArticleFoods (Basel, Switzerland)2024
Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Reduced-temperature pasteurization of apple juice using a flow-through sonicator.Ultrasonics sonochemistry · 2026Article
- Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.Ultrasonics sonochemistry · 2026Article
- Sustainable Hydrochars from Winery Waste for the Efficient Removal of Organophosphorus Pesticides and Synthetic Dye.International journal of molecular sciences · 2026Article
- Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual-Modified Mango Cotyledon Starch.International journal of food science · 2026Article
- Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment.Food science & nutrition · 2025Article
- Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.Foods (Basel, Switzerland) · 2024Article
- Nanostructured lipid carrier system encapsulating bergamot essential oil within an ionic gel-virgin coconut oil matrix: A promising approach for skin health care.Journal of advanced pharmaceutical technology & researchArticle
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The aim of this study was to investigate the rheological properties, particle size distribution, color change, and stability of lily juice under different ultrasonic treatment conditions (152 W, 304 W, 456 W, 608 W, and 760 W). The results showed that the lily juice exhibited non-Newtonian shear thinning behavior, and the viscosity decreased with the increase in ultrasonic power. Under ultrasonic treatment conditions, there was no significant change in the pH value and zeta potential value of the samples. The content of cloudy value and total soluble solids (TSS) increased gradually. However, both the sedimentation components and centrifugal sedimentation rate showed a downward trend and an asymptotic behavior. In addition, high-power ultrasound changed the color index (L* value decreased, a* value increased), tissue structure, and particle distribution of the sample, and small particles increased significantly. To sum up, ultrasonic treatment has great potential in improving the physical properties and suspension stability of lily juice.
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Registered trials
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