Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions-Reference-Cited by-同舟云学术

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Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions

Published:2016-12-01 Issue:5 Volume:41 Page:e13170
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Kulkarni Chandrashekhar V.¹^ORCID

Affiliation:

1. Centre for Materials Science, School of Physical Sciences and Computing; University of Central Lancashire; Preston PR1 2HE United Kingdom

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13170/fullpdf

Reference36 articles.

1. Bishwas , N. C. 2013

2. Dietary butter protects against ultraviolet radiation-induced suppression of contact hypersensitivity in Skh:HR-1 hairless mice;Cope;The Journal of Nutrition,1996

3. Effect of additives on the micellization of PEO/PPO/PEO block copolymer F127 in aqueous solution;Desai;Colloids and Surfaces A,2001

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2. Efficacy of Acidified Oils against Salmonella in Low-Moisture Environments;Applied and Environmental Microbiology;2022-08-23

3. Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee;Food Analytical Methods;2022-05-03

4. Lipid nanostructures in butter oil: Structural and physicochemical characterization;Advances in Biomembranes and Lipid Self-Assembly;2022

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