{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T02:24:04Z","timestamp":1791080644905,"version":"4.1.0"},"reference-count":194,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,12,15]],"date-time":"2021-12-15T00:00:00Z","timestamp":1639526400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001503","name":"Indian Council of Agricultural Research","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001503","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2022,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost\u2010effective, rapid and have a better efficiency over traditional methods. Ultrasound is well\u2010known technology to enhance the rate of heat and mass transfer providing a high end\u2010product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.<\/jats:p>","DOI":"10.1111\/jtxs.12644","type":"journal-article","created":{"date-parts":[[2021,11,8]],"date-time":"2021-11-08T03:39:42Z","timestamp":1636342782000},"page":"775-799","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":54,"title":["Understanding the effects of ultrasound processng on texture and rheological properties of food"],"prefix":"10.1111","volume":"53","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8756-0745","authenticated-orcid":false,"given":"Raouf","family":"Aslam","sequence":"first","affiliation":[{"name":"Department of Processing and Food Engineering Punjab Agricultural University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammed Shafiq","family":"Alam","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering Punjab Agricultural University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaspreet","family":"Kaur","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering Punjab Agricultural University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afthab Saeed","family":"Panayampadan","sequence":"additional","affiliation":[{"name":"Department of Processing and Food Engineering Punjab Agricultural University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Owias Iqbal","family":"Dar","sequence":"additional","affiliation":[{"name":"Aquatic Toxicology Lab, Department of Zoology Guru Nanak Dev University  Amritsar Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anjineyulu","family":"Kothakota","sequence":"additional","affiliation":[{"name":"Agro\u2010Processing and Technology Division CSIR\u2010National Institute for Interdisciplinary Science and Technology (NIIST)  Trivandrum Kerala India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0996-8328","authenticated-orcid":false,"given":"Ravi","family":"Pandiselvam","sequence":"additional","affiliation":[{"name":"Physiology, Biochemistry and Post\u2010Harvest Technology Division ICAR\u2010Central Plantation Crops Research Institute  Kasaragod Kerala India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,12,15]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.01.006"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2012.05.013"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0148758"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.12.167"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2013.860514"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.05.005"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-019-09204-0"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112183"},{"key":"e_1_2_9_10_1","volume-title":"Sonochemical reactions","author":"Astr\u00e1in\u2010Red\u00edn L.","year":"2019"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.05.004"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.22067\/ifstrj.v14i3.66004"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111679"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-7472-3_16"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105293"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012119062-0\/50001-2"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13393"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.03.017"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1051\/dst\/2008037"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1093\/acprof:oso\/9780199662890.001.0001"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.supflu.2014.06.010"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.10.018"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15366"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2010.11.023"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.104953"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110405"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105144"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.01.046"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108303"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.08.024"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.04.011"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-08-100294-0.00001-8"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-02-10-0034"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.07.039"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.07.017"},{"issue":"6","key":"e_1_2_9_36_1","first-page":"942","article-title":"Effect of ultrasound treatment in the mass transfer and physical properties of salted duck eggs","volume":"48","author":"Dang K. L. M.","year":"2014","journal-title":"Agriculture and Natural Resources"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2011.10.019"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2009.11.001"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.02.005"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2019.03.007"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2017.1365774"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-7472-3_24"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.02.032"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-015-1582-0"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.12217"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12391"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.11.011"},{"key":"e_1_2_9_48_1","volume-title":"Elsevier","author":"Gallego\u2010Ju\u00e1rez J. A.","year":"2014"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118964156.ch1"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodeng.2013.12.021"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.03.028"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-013-1204-7"},{"issue":"1","key":"e_1_2_9_53_1","first-page":"8916","article-title":"Effect of freezing\u2010thawing process on some quality aspects of pork longissimus dorsi muscle","volume":"19","author":"Gambuteanu C.","year":"2014","journal-title":"Romanian Biotechnological Letters"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930903530402"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.07.022"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.9755\/ejfa.2015-09-719"},{"key":"e_1_2_9_57_1","unstructured":"Guzey D. &Weiss J.(2001).High\u2010intensity ultrasonic processing improves emulsifying properties of proteins. Colloidal and Interfacial Food Science Laboratory Department of Food Science and Technology The University of Tennessee."},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-018-2071-z"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2012.07.018"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.10.022"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.02.007"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1002\/cbdv.202000947"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2017.1295388"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2021.105567"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijrefrig.2014.02.012"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.10.004"},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.10.009"},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.11.027"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-08-100528-6.00012-7"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2006.09.010"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.04.011"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.04.011"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.09.114"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201600307"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2008.08.001"},{"key":"e_1_2_9_76_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2015.09.039"},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2015.05.008"},{"key":"e_1_2_9_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2015.10.008"},{"key":"e_1_2_9_79_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2018.08.026"},{"key":"e_1_2_9_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.06.051"},{"key":"e_1_2_9_81_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.food.102308.124129"},{"key":"e_1_2_9_82_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2016.1239631"},{"key":"e_1_2_9_83_1","first-page":"57","article-title":"Convective drying of potato assisted by ultrasound","volume":"1","author":"Kroehnke J.","year":"2014","journal-title":"PhD Interdisciplinary Journal"},{"key":"e_1_2_9_84_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111632"},{"key":"e_1_2_9_85_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12635"},{"key":"e_1_2_9_86_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-7472-3_22"},{"key":"e_1_2_9_87_1","doi-asserted-by":"publisher","DOI":"10.1155\/2011\/670108"},{"key":"e_1_2_9_88_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126614"},{"key":"e_1_2_9_89_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1356-0"},{"key":"e_1_2_9_90_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110653"},{"key":"e_1_2_9_91_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2020.100548"},{"key":"e_1_2_9_92_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-019-03822-6"},{"key":"e_1_2_9_93_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.09.023"},{"key":"e_1_2_9_94_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.02.059"},{"key":"e_1_2_9_95_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2020.103142"},{"key":"e_1_2_9_96_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9101512"},{"key":"e_1_2_9_97_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-016-1689-y"},{"key":"e_1_2_9_98_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.02.052"},{"key":"e_1_2_9_99_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-1988-8"},{"key":"e_1_2_9_100_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15194"},{"key":"e_1_2_9_101_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-444-64046-8.00251-2"},{"key":"e_1_2_9_102_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2018.02.007"},{"key":"e_1_2_9_103_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12408"},{"key":"e_1_2_9_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.reffit.2017.01.007"},{"key":"e_1_2_9_105_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2017.11.015"},{"key":"e_1_2_9_106_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013203034641"},{"key":"e_1_2_9_107_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2016.08.003"},{"key":"e_1_2_9_108_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110714"},{"key":"e_1_2_9_109_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2012.03.006"},{"key":"e_1_2_9_110_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.04.032"},{"key":"e_1_2_9_111_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-020-02437-6"},{"key":"e_1_2_9_112_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.08.114"},{"key":"e_1_2_9_113_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108338"},{"key":"e_1_2_9_114_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2011.00593.x"},{"key":"e_1_2_9_115_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.02.002"},{"key":"e_1_2_9_116_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.06.013"},{"key":"e_1_2_9_117_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2010.04.007"},{"key":"e_1_2_9_118_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2019.115663"},{"key":"e_1_2_9_119_1","first-page":"207","volume-title":"Advances in food and nutrition research","author":"Ojha K. S.","year":"2018"},{"key":"e_1_2_9_120_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2021.105473"},{"key":"e_1_2_9_121_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13352"},{"key":"e_1_2_9_122_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2012.00202.x"},{"key":"e_1_2_9_123_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10040853"},{"key":"e_1_2_9_124_1","unstructured":"Ordonez V. M. G. &Berrio L. F.(2011).Effect of ultrasound and magnetic fields on pH and texture (TPA) in beef loin tuna."},{"key":"e_1_2_9_125_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2014.03.008"},{"key":"e_1_2_9_126_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.05.016"},{"key":"e_1_2_9_127_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2011.05.015"},{"key":"e_1_2_9_128_1","doi-asserted-by":"publisher","DOI":"10.1080\/01919512.2018.1490636"},{"key":"e_1_2_9_129_1","doi-asserted-by":"publisher","DOI":"10.1080\/01919512.2016.1268947"},{"key":"e_1_2_9_130_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-1-78242-028-6.00005-3"},{"key":"e_1_2_9_131_1","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2013.1665"},{"key":"e_1_2_9_132_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15509"},{"key":"e_1_2_9_133_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2012.11.039"},{"key":"e_1_2_9_134_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13352"},{"key":"e_1_2_9_135_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111850"},{"key":"e_1_2_9_136_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.104643"},{"key":"e_1_2_9_137_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.09.028"},{"key":"e_1_2_9_138_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.09.030"},{"key":"e_1_2_9_139_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-804581-7.00014-2"},{"key":"e_1_2_9_140_1","doi-asserted-by":"publisher","DOI":"10.1155\/2020\/6792069"},{"key":"e_1_2_9_141_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8673"},{"key":"e_1_2_9_142_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.01.001"},{"key":"e_1_2_9_143_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2019.01.017"},{"key":"e_1_2_9_144_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2019.10.008"},{"key":"e_1_2_9_145_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tibtech.2009.02.001"},{"key":"e_1_2_9_146_1","doi-asserted-by":"publisher","DOI":"10.1155\/2018\/2936589"},{"key":"e_1_2_9_147_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ces.2010.01.035"},{"key":"e_1_2_9_148_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.05.005"},{"key":"e_1_2_9_149_1","first-page":"65","volume-title":"Novel food processing: Effects on rheological and functional properties","author":"Salazar J.","year":"2010"},{"key":"e_1_2_9_150_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112036"},{"key":"e_1_2_9_151_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268-005X(02)00051-6"},{"key":"e_1_2_9_152_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods3010176"},{"key":"e_1_2_9_153_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2011.00323.x"},{"key":"e_1_2_9_154_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111030"},{"key":"e_1_2_9_155_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.04.007"},{"key":"e_1_2_9_156_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.09.015"},{"key":"e_1_2_9_157_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130809"},{"key":"e_1_2_9_158_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.04.003"},{"key":"e_1_2_9_159_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.11.027"},{"key":"e_1_2_9_160_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(02)00354-0"},{"key":"e_1_2_9_161_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.03.042"},{"key":"e_1_2_9_162_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2010.12.012"},{"key":"e_1_2_9_163_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.01.003"},{"key":"e_1_2_9_164_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2011.586134"},{"key":"e_1_2_9_165_1","unstructured":"Terefe N. S. Pasero C. Fernando S. Rout M. Woonton B. &Mawson R.(2011).Application of low intensity ultrasound to improve the textural quality of processed vegetables. In Institute of Food Technologists (IFT) Annual Meeting. IFT New Orleans LA."},{"key":"e_1_2_9_166_1","doi-asserted-by":"publisher","DOI":"10.1139\/cjm-2019-0313"},{"key":"e_1_2_9_167_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-013-1239-9"},{"key":"e_1_2_9_168_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00231-017-1983-x"},{"key":"e_1_2_9_169_1","doi-asserted-by":"publisher","DOI":"10.1039\/C3SM51770E"},{"key":"e_1_2_9_170_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.05.005"},{"key":"e_1_2_9_171_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(01)00165-0"},{"key":"e_1_2_9_172_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.05.005"},{"key":"e_1_2_9_173_1","doi-asserted-by":"crossref","unstructured":"Wang Y. Liang H. Xu R. Lu B. Song X. & Liu B. (2020). Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef. International Journal of Refrigeration 116 1\u20108.https:\/\/doi.org\/10.1016\/j.ijrefrig.2019.12.025","DOI":"10.1016\/j.ijrefrig.2019.12.025"},{"key":"e_1_2_9_174_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105000"},{"key":"e_1_2_9_175_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2016.06.011"},{"key":"e_1_2_9_176_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-7472-3_10"},{"key":"e_1_2_9_177_1","doi-asserted-by":"publisher","DOI":"10.14456\/fabj.2014.7"},{"key":"e_1_2_9_178_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.11.032"},{"key":"e_1_2_9_179_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00020-5"},{"key":"e_1_2_9_180_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.07.007"},{"key":"e_1_2_9_181_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2014.03.017"},{"key":"e_1_2_9_182_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.04.044"},{"key":"e_1_2_9_183_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2014.947427"},{"issue":"2","key":"e_1_2_9_184_1","first-page":"4","article-title":"Sterilization of ultrasound on liquid milk in Bacillus subtilis","volume":"38","author":"Yan K.","year":"2010","journal-title":"China Dairy Industry"},{"key":"e_1_2_9_185_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.01.039"},{"key":"e_1_2_9_186_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-011-0362-8"},{"key":"e_1_2_9_187_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.01.059"},{"key":"e_1_2_9_188_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107822"},{"key":"e_1_2_9_189_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.01.024"},{"key":"e_1_2_9_190_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12132"},{"key":"e_1_2_9_191_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2018.07.039"},{"key":"e_1_2_9_192_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2018.1456449"},{"key":"e_1_2_9_193_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2005.08.010"},{"key":"e_1_2_9_194_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.104733"},{"key":"e_1_2_9_195_1","doi-asserted-by":"publisher","DOI":"10.1039\/C6RA12569G"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12644","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.12644","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12644","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,8,19]],"date-time":"2023-08-19T07:31:53Z","timestamp":1692430313000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12644"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,12,15]]},"references-count":194,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2022,10]]}},"alternative-id":["10.1111\/jtxs.12644"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12644","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,12,15]]},"assertion":[{"value":"2021-10-07","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-11-01","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-12-15","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}