Supervised machine learning techniques are increasingly being combined with ultrasonic
sensor measurements owing to their strong performance. These techniques also offer …

Investigation of dough mechanical properties using low-intensity ultrasound is now
reasonably well established. In this review, an introduction to the fundamentals of ultrasound …

Canola meal has potential as a high protein food ingredient. The extrusion-induced changes
in color, pH, extractable protein and in vitro protein digestibility of canola meal under …

To control the mechanical energy output by adjusting the screw configuration during
soybean protein extrusion texturisation, the relationship between the screw configuration …

This research was performed with the aim of detecting foreign bodies and additives within
food products, and to measure selected acoustic properties, without contact to the sample …

Aeration and rheology interact throughout the breadmaking process to create the distinctive
and appealing structure of bread. Aeration during mixing provides oxygen for dough …

It is shown from small strain shear rheometry and low intensity ultrasonic shear wave
measurements that power law behaviour describes the frequency dependence of the …

The relationship between the mixing state of wheat flour–water systems and the mechanical
energy generated using a vertical mixer was revealed. To determine the mixing state, we …

The fermentation phase represents one of the most important stages in the bread-making
process and its characterization is therefore necessary to control and improve the quality of …

In this work, the wheat flour properties are investigated using ultrasound techniques.
Moreover, the flour samples were also characterized by means of well established …