Ultrasonic–assisted extraction of polysaccharides from Auricularia auricula and effects of its acid hydrolysate on the biological function of Caenorhabditis elegans

Transcriptome analysis of Auricularia fibrillifera fruit-body responses to drought stress and rehydration

“…In recent years, most studies on Auricularia auricula-judae have focused on the genetic diversity, taxonomy [ 35 ], laccase-related genes [ 28 ], medicinal properties [ 36 – 38 ], extraction techniques of polysaccharides [ 39 , 40 ], and the mechanism of melanin accumulation under freezing conditions [ 41 ]. Auricularia fibrillifera has a rare drought tolerance and rehydration capability.…”

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

“…The cavitation effect caused by ultrasound will generate strong pressure and shear force, and is the main power factor of ultrasound [23] , [24] . Currently, many scholars have used ultrasonic technology to modify proteins and polysaccharides to improve the physical, chemical, and functional properties of foods [25] , [26] . Cui et al [27] explored the characteristics of SPI and SPI-glucose (SPI-G) complexes by ultrasonic treatment.…”

Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

“…Compared with other technologies, phacoemulsification technology has great advantages, due mainly to its energy savings, low production cost, and ease of operation and control [23] . Ultrasound is widely used in the physical processing of food, especially in recent years, and it is often used for the extraction and modification of dietary fiber, polysaccharides, protein and various food functional components [24] , [25] . Huang et al [26] found that ultrasonication and acid treatment can change the structure of SPI, reduce the particle size of protein aggregates and enhance emulsification.…”