Interdisciplinary innovation involving food science and physics: Food Physics by Haile Ma, Juming Tang, Hosahalli S. Ramaswamy, Muthupandian Ashokkumar, Zhongli Pan

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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat by Rui Zhu, Wenqing Chen, Yuan Zheng, Runda Xu, Haile Ma

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Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates by Asif Wali, Haile Ma, Muhammad Shahnawaz, Khizar Hayat, Jian Xiaong, Li Jing

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Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis by Ningning Ouyang, Chen Hong, Lina Guo, Xinyan Zhang, Wenjuan Qu, Haile Ma

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Accelerating maturation of Chinese rice wine by using a 20 L scale multi-sweeping-frequency mode ultrasonic reactor and its mechanism exploration by Zhuofan He, Furong Hou, Yansheng Du, Chunhua Dai, Ronghai He, Haile Ma

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Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates by Qiufang Liang, Xiaofeng Ren, Haile Ma, Suyun Li, Kangkang Xu, Ayobami Olayemi Oladejo

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Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System by Xiaoke Ma, Tingting Li, Yuanqing He, Min Chen, Jie Zhou, Lijing Yin, Haile Ma

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The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone by Yunliang Li, Xiaojing Wang, Xue Yang, Siyu Ruan, Anqi Zhou, Shanfeng Huang, Haile Ma

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Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process by Huimin Liu, Dandan Liu, Wuli Wang, Xinyan Zhang, Jamila Tuly, Hanhan Li, Haile Ma

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Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens by Jingya Qian, Zixuan Zhang, Di Chen, Feng Zhao, Shuhao Huo, Haile Ma, Feng Wang

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Inactivation of <i>Pichia membranaefaciens</i> in Soybean Paste by Dual-Frequency and Moderate Thermosonication by Jingya Qian, Shubei Chen, Shuhao Huo, Feng Wang, Bin Zou, Cunshan Zhou, Lei Zhang, Haile Ma

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Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features by Yiting Guo, Shenao Nan, Chengcheng Qiu, Chenyu Song, Bengang Wu, Yanhua Tang, Lifang Cheng, Haile Ma

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Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation by Wen Li, Shuai Sun, Wanchao Chen, Haile Ma, Tingzhao Li, Zhong Zhang, Di Wu, Mengqiu Yan, Yan Yang

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<i>In Vitro</i> Inhibitory Mechanism of Polyphenol Extracts from Multi-Frequency Power Ultrasound-Pretreated Rose Flower Against α-Glucosidase by Chao Zhang, Ming Feng, Bimal Chitrakar, Fan Yang, Benxi Wei, Bo Wang, Cunshan Zhou, Haile Ma, Xianli Gao, Baoguo Xu

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