1. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization;A Abesinghe;Innovative Food Science and Emerging Technologies/Innovative Food Science & Emerging Technologies,2020
2. Effect of the application of ultrasound to homogenize milk and the subsequent pasteurization by pulsed electric field, high hydrostatic pressure, and microwaves;L Astr�in-Red�n;Foods,2023
3. Cavitation-Effect-Based treatments and extractions for superior fruit and milk valorisation;M Bucur;Molecules/Molecules Online/Molecules Annual,2023
4. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products -a review;A T H Bui;Journal of Dairy Research,2020
5. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties;L M Carrillo-Lopez;Ultrasonics Sonochemistry,2021