Crystallization of lipids and lipid emulsions treated by power ultrasound: A review-Reference-Cited by-同舟云学术

Crystallization of lipids and lipid emulsions treated by power ultrasound: A review

Published:2022-09-08 Issue: Volume: Page:1-12
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Gao Yujie¹,Meng Zong¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China

Funder

National Natural Science Foundation of China

Jiangsu Province Science and Technology Plan Project

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2119365

Reference88 articles.

1. Characterization of the Nanoscale in Triacylglycerol Crystal Networks

2. Nanostructured Fat Crystal Systems

3. New approach for yoghurt and ice cream production: High-intensity ultrasound

4. Applications of ultrasound in analysis, processing and quality control of food: A review

5. Lipid crystallization kinetics—roles of external factors influencing functionality of end products

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