Analysing the repercussions of ultrasound on triacylglycerols in food-Reference-Cited by-同舟云学术

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Analysing the repercussions of ultrasound on triacylglycerols in food

Published:2023-10 Issue: Volume:2 Page:100332
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Jadhav Harsh B.,Gogate Parag,Annapure Uday

Funder

Ministry of Science and Technology

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference97 articles.

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;Abesinghe;Innovative Food Science and Emerging Technologies,2020

2. Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review;Abrahamsen;International Dairy Journal,2022

3. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: Activation or inactivation;Akdeniz;Critical Reviews in Food Science and Nutrition,2022

4. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

5. Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying;Alcântara;Powder Technology,2019

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1. Optimization of extraction of liquid extract from microalgae Chlorella vulgaris via cavitation‐based techniques;Journal of Food Process Engineering;2024-07-31

2. Bridging Ingenuity and Utility in Cavitation─A Pioneer’s Predicament;Industrial & Engineering Chemistry Research;2024-07-03

3. Sonication as a potential tool in the formation of protein-based stable emulsion – Concise review;Ultrasonics Sonochemistry;2024-07

4. Nanoemulsification of Essential Oil Blend by Ultrasound: Optimization of Physicochemical, Antioxidant Properties, and Activity Against Escherichia coli;Food and Bioprocess Technology;2023-12-16

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