Advances of Physical Properties Changes of Food Ingredients in Ultrasonic Field

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 558-561.

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Advances of Physical Properties Changes of Food Ingredients in Ultrasonic Field

LI Jian-Bin, LI Lin, CHEN Ling, LI Bing, CAI Miao-Yan

1.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; 2.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China

Online:2007-10-15 Published:2011-11-22

Abstract

Abstract: A review was made on the latest research advances of the physical change of food ingredients in ultrasonic field. Researches on the physical changes of typical food ingredients, such as lipid, protein, enzyme and starch and so on, were introduced. Promising application fields and the curious and expected development were predicted.

Key words: ultrasounic field, lipid, protein, starch, physical properties

LI Jian-Bin, LI Lin, CHEN Ling, LI Bing, CAI Miao-Yan. Advances of Physical Properties Changes of Food Ingredients in Ultrasonic Field[J]. FOOD SCIENCE, 2007, 28(10): 558-561.

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Advances of Physical Properties Changes of Food Ingredients in Ultrasonic Field

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