Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system-Reference-Cited by-同舟云学术

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Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Published:2008-04 Issue:2 Volume:9 Page:155-160
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ashokkumar Muthupandian,Sunartio Devi,Kentish Sandra,Mawson Raymond,Simons Lloyd,Vilkhu Kamaljit,Versteeg Cornelis (Kees)

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference29 articles.

1. Sonolysis of aqueous surfactant solutions: Probing the interfacial region of cavitation bubbles by spin trapping;Alegria;Journal of Physical Chemistry,1989

2. Ultrasound assisted chemical processes;Ashokkumar;Reviews in Chemical Engineering,1999

3. The absorption spectra of I2, I3−, I−, IO3−, S4O62− and S2O32−;Awtrey;Journal of the American Chemical Society,1951

4. Ultrasonic enhancement of the supercritical extraction from ginger;Balachandran;Ultrasonics Sonochemistry,2006

5. Oxidative degradation of phenol in aqueous media using ultrasound;Berlan;Ultrasonics Sonochemistry,1994

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