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Chen H, Su Y, Li H, Wang Z, Kan J. Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of starch and its emulsion stabilization ability. Food Chem 2024; 450:139412. [PMID: 38643646 DOI: 10.1016/j.foodchem.2024.139412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/06/2024] [Accepted: 04/16/2024] [Indexed: 04/23/2024]
Abstract
Dodecenylsuccinic anhydride (DDSA) has been widely used to obtain amphiphilic starches. In this study, we investigated the functionalities of synchronous intermissive multi-ultrasound-assisted esterified starch. Compared to native starch (NS), it was deduced that multi-ultrasound-modified starch (US), esterified starch (ES), and multi-ultrasound-assisted esterified starch (UES) exhibited increased viscosities but reduced gelatinization temperatures and thermal stabilities. The viscoelastic moduli, retrogradation behaviors and hydrophobicity of the ES and UES species significantly altered. Moreover, the results of structural characterization suggested that esterification reduced the molecular weight and structural order of starch, whereas the intermissive ultrasonication treatment did not aggravate the structural disruption of ES. Additionally, compared with NS and US, the emulsification abilities of the ES and UES specimens were improved, leading to the desirable effect of stabilizing astaxanthin. Overall, this study provides a method for preparing amphiphilic starch, which can be exploited as a potential emulsifier and emulsion stabilizer for bioactive compounds.
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Affiliation(s)
- Huijing Chen
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Yaoyao Su
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Huiying Li
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Jianquan Kan
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China.
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Zuo Y, Zou F, Yang M, Xu G, Wu J, Wang L, Wang H. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties. ULTRASONICS SONOCHEMISTRY 2024; 108:106963. [PMID: 38936293 PMCID: PMC11259921 DOI: 10.1016/j.ultsonch.2024.106963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/08/2024] [Accepted: 06/18/2024] [Indexed: 06/29/2024]
Abstract
In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.
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Affiliation(s)
- Yongxuan Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Guangfei Xu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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3
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Liu Y, Wu R, Pan Q, Liang Z, Li J. Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch. Int J Biol Macromol 2024; 277:134336. [PMID: 39094887 DOI: 10.1016/j.ijbiomac.2024.134336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2024] [Revised: 07/18/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
Porous starch materials are environmentally friendly and renewable and exhibit high adsorption performances. Ultrasound and compound enzyme (α-amylase and glucoamylase) treatments were applied to prepare modified cassava starch. The granules, crystal morphology, crystal structure, and molecular structure of starch were investigated. The hydrolysis degree, solubility, swelling, and adsorption properties of cassava starch were analyzed. After the cassava starch was modified by ultrasound and enzyme treatments, the granule size of the starch decreased, and the surfaces were eroded to form pits, grooves and cavity structure. The starch spherulites weakened or even disappeared. The functional groups of starch did not change significantly, but the degree of crystal order decreased. The double-helix structure was reduced, and the crystal structure was composed of A + V-type crystals, with a decrease in crystallinity. The gelatinization temperature and thermal degradation temperatures enhanced. The enzymatic hydrolysis degree and solubility of the modified cassava starch increased. The swelling degree decreased, and oil adsorption, water adsorption improved. MB adsorption behavior of modified cassava starch closely followed a pseudo-second-order kinetics model and the Langmuir isotherm equation. These findings could help to understand the relationship between the structure and properties of modified starch, and guide its application in the field of adsorption.
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Affiliation(s)
- Yuxin Liu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China.
| | - Rulong Wu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Qinghua Pan
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Zesheng Liang
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
| | - Jingqiao Li
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning 530001, People's Republic of China
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Vela AJ, Villanueva M, Ronda F. Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods 2024; 13:2325. [PMID: 39123518 PMCID: PMC11311953 DOI: 10.3390/foods13152325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural properties. Starch digestibility has been reported to be modified by ultrasonication to different extents depending on the power applied. The most important treatment variables leading to more pronounced modifications in USC treatments are the botanical origin of the treated matter, USC power, time, concentration and temperature. The interaction between these factors also has a significant impact on the damage caused by the treatment. The molecular rearrangement and destruction of starch structures occur simultaneously during the USC treatment and the final properties of the modified matrix will depend on the array of treatment parameters. This review summarizes the known effects of ultrasonic treatments in modifying starches, flours and grains.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (A.J.V.); (M.V.)
- Research Institute on Bioeconomy-BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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Xiong W, Kumar G, Zhang B, Dhital S. Sonication-mediated modulation of macronutrient structure and digestibility in chickpea. ULTRASONICS SONOCHEMISTRY 2024; 106:106904. [PMID: 38749102 PMCID: PMC11109878 DOI: 10.1016/j.ultsonch.2024.106904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/05/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.
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Affiliation(s)
- Weiyan Xiong
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Gaurav Kumar
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
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Wang W, Hu A, Liu S, He J, Zheng J. Effects of microwave radiation on the physicochemical properties, structure, and digestibility of the synthesized different crystal forms of malic acid starch ester. Int J Biol Macromol 2024; 263:130236. [PMID: 38367786 DOI: 10.1016/j.ijbiomac.2024.130236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/14/2024] [Indexed: 02/19/2024]
Abstract
The effects of microwave combined with L-malic acid treatment on the degree of substitution (DS), structure, physicochemical properties, and digestibility of sweet potato starch (A-type), potato starch (B-type), and pea starch (C-type) were evaluated. The order of DS obtained was: DSM-POS > DSM-SPS > DSM-PES. Fourier transform-infrared spectroscopy (FT-IR) showed that the obtained modified starch produced a new absorption band at 1735 cm-1. Scanning electron microscopy (SEM) and polarized light microscopy indicated that different types of native starches exhibited different granular morphologies and appeared to have different degrees of damage, but still had polarized crosses after modification. Sweet potato starch had the smallest particle size, while potato starch had the largest. X-ray diffractometry (XRD) showed that the modified starches still retained the same crystal structure as the native starches, but the relative crystallinity decreased. The apparent viscosity and swelling power of modified starches dropped, but their water/oil holding capacity, amylose content, and resistant starch content all increased. The results demonstrate that the degree of influence on the structure, physicochemical properties, and digestibility of different starches varies under the same modification conditions.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Shiwei Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie He
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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Niu H, Zhao F, Ji W, Ma L, Lu B, Yuan Y, Yue T. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Int J Biol Macromol 2024; 258:128772. [PMID: 38103670 DOI: 10.1016/j.ijbiomac.2023.128772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/30/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
This study prepared type 3, type 4, and type 5 quinoa resistant starch (QRS3, QRS4, and QRS5) from quinoa starch (QS), compared their structural and physicochemical properties and evaluated their noodle-making potential. The results showed that the molecular weight of QRS3 decreased, the number of short-chain molecules increased, and its crystal type changed to B-type after gelatinization, enzymatic hydrolysis, and retrogradation. QRS4 is a phosphorylated cross-linked starch, with a surface morphology, particle size range, and crystal type similar to QS, but displaying modified thermodynamic properties. QRS5 is a complex of amylose and palmitic acid. It displays typical V-type crystals, mainly composed of long chain molecules and primarily exhibits a block morphology. The noodles prepared by replacing 20 % wheat flour with QS, QRS3 and QRS5 have higher hardness and are suitable for people who like elasticity and chewiness. QRS4 noodles are softer and suitable for people like elderly and infants who prefer soft foods. In conclusion, significant differences were evident between the fine structures, crystal types, physicochemical properties and potential applications of QS and the three QRSs. The results may expand the application of QS and QRS in the food and pharmaceutical industries.
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Affiliation(s)
- Haili Niu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Fangjia Zhao
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Wenxin Ji
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Langtian Ma
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Bozhi Lu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China.
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Salehi F, Inanloodoghouz M, Karami M. Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2023; 101:106655. [PMID: 37879217 PMCID: PMC10618764 DOI: 10.1016/j.ultsonch.2023.106655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/09/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Today sonication process is used as a new green tool with unique impacts on foods preservation and processing. Ultrasonic modification is an appropriate strategy to obtain good gums with useful physicochemical characteristics and molecular structure. This research aimed to analyze the impacts of sonication at different intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the viscosity and rheological characteristics of carboxymethyl cellulose (CMC) solution. The results confirmed that the apparent viscosity of CMC solution reduced from 0.030 to 0.021 Pa.s with increasing shear-rate from 12.2 s-1 to 134.5 s-1 (75 W for 10 min). Also, the apparent viscosity of CMC solution reduced from 0.028 to 0.019 Pa.s with enhancing the sonication time from 0 to 20 min (shear-rate = 61 s-1, 150 W). Various rheological equations were employed to fit the empirical values, and the results confirmed that the Power law model was the best fit to explain the flow behaviour of CMC solution. The consistency coefficient of CMC solution significantly reduced from 0.065 Pa.sn to 0.032 Pa.sn (p < 0.05) with enhancing sonication time from 0 to 20 min (75 W). Furthermore, the consistency coefficient of CMC solution decreased significantly (p < 0.05) while the ultrasonic power enhanced. Flow behaviour index of CMC solution enhanced significantly (p < 0.05) while the intensity and time of sonication enhanced.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Moein Inanloodoghouz
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Mostafa Karami
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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