Funder
The author(s) received no specific funding for this work.
Publisher
Springer Science and Business Media LLC
Reference33 articles.
1. Al-Hilphy AR, Verma DK, Niamah AK, Billoria S, Srivastar P (2016) Principles of ultrasonic technology for treatment of milk and milk products. In: Meghwal M, Goyal MR (eds) Food process engineering: Emerging trends in research and their applications. Apple Academic Press, Palm Bay, FL, pp 178–202
2. Alrahmany R, Avis TJ, Tsopmo A (2013) Treatment of oat bran with carbohydrases increases soluble phenolic acid content influences antioxidant and antimicrobial activities. Food Res Int 52:568–574. https://doi.org/10.1016/j.foodres.2013.03.037
3. Alvarado Pérez Y, Muro Urista C, Maciel Cerda A, Álvarez Sánchez J, Riera Rodríguez F (2018) Antihypertensive and antioxidant properties from whey protein hydrolysates produced by encapsulated Bacillus subtilis cells. Int J Pept Res Ther 25:681–689. https://doi.org/10.1007/s10989-018-9714-9
4. Ashokkumar M (2011) The characterization of acoustic cavitation bubbles: an overview. Ultras Sonochem. https://doi.org/10.1016/j.ultsonch.2010.11.016
5. Barukčić I, Jakopović KL, Herceg Z, Karlović S, Božanić R (2015) Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey. Innov Food Sci Emerg Technol 27:94–101. https://doi.org/10.1016/j.ifset.2014.10.013
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献