Sensory Profile
Aroma ()
Wine Analogy
Like hyper-decanting young tannic wines
Coffee Analogy
Similar to ultrasonic cold brew extraction
Perfume Analogy
Comparable to enfleurage acceleration
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Aroma ()
Wine Analogy
Like hyper-decanting young tannic wines
Coffee Analogy
Similar to ultrasonic cold brew extraction
Perfume Analogy
Comparable to enfleurage acceleration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless saucepan for sauces, reductions, emulsifications
Hand blender for emulsifications, purees, soups, sauces
Science-driven cooking techniques with rigorous testing
Emulsifying salt — silken cheese sauces, modernist applications
Thickener and stabilizer for sauces, dressings, gluten-free baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless saucepan for sauces, reductions, emulsifications
Hand blender for emulsifications, purees, soups, sauces
Science-driven cooking techniques with rigorous testing
Emulsifying salt — silken cheese sauces, modernist applications
Thickener and stabilizer for sauces, dressings, gluten-free baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Based on 18 papers
Based on 10 papers
Based on 7 papers
Based on 7 papers
Based on 4 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“Absolute amount of protein extractable by sonication, determined from SE‐HPLC area, was strongly correlated with flour protein content.”
sonication → correlated with → flour protein content
“Extraction of flour protein by sonication was a function of ultrasonic energy (sonication time × power product) delivered to flour sample.”
sonication → influenced → protein solubility
“As protein solubility increased, the proportions of the earliest eluted SE‐HPLC fractions (F1 and F2) increased.”
sonication → increased → proportions of earliest eluted SE-HPLC fractions
“Oversonication of proteins evidenced by a decrease in F1 amount at the benefit of F2 occurred below the sonication energy level needed for total protein extraction.”
sonication → caused → oversonication
“Ultrasound waves were responsible for disintegrating the milk fat globule membrane (MFGM) by releasing the triacylglycerols.”
thermosonication → causes → disintegration of milk fat globule membrane (MFGM)