Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-
assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D 3 (VD …

This review explores the potential of nanomaterial-enhanced hybrid disinfection methods as
effective strategies for addressing the growing challenge of multidrug-resistant (MDR) …

The physiological status of Salmonella after its ultrasonication was investigated to reveal the
potential mechanism through which ultrasound enhances the lethality of chlorine dioxide …

Thermosonication (TS) is a novel and viable technique employed to replace conventional
thermal processing. TS treatment combined with pasteurization was used to kill the residual …

Chlorfenapyr (CHL) is a type of insecticide with a wide range of insecticidal activities and
unique targets. The extensive use of pesticides has caused an increase in potential risks to …

Food-borne diseases are widespread all over the world, and food safety has attracted much
attention. This study is the first to use plasma to activate acidic electrolyzed water (AEW) to …

Post-translational modification structure of food's proteins might be changed during
processing, thereby affecting the nutritional characteristics of the food product. In this study …

Photodynamic sterilization is a promising alternative to conventional antibacterial
approaches with merits of high efficiency and safety. The exploration of aggregation-induced …

In this study, the effect and mechanism of seven kinds of sterilization treatments, including
ultrasound (US), pasteurization (PT), high temperature short time (HTST), hot air (HA) …

Although thermosonication (TS) treatment has been widely used in food sterilization, the
viable but non‐culturable (VBNC) of bacteria with TS treatment has still concerned potential …