Development of a continuous membrane nanobubble generation method applicable in liquid food processing-Reference-Cited by-同舟云学术

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Development of a continuous membrane nanobubble generation method applicable in liquid food processing

Published:2021-06-22 Issue:9 Volume:56 Page:4268-4277
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Dhungana Pramesh¹^ORCID,Bhandari Bhesh¹^ORCID

Affiliation:

1. ARC Dairy Innovation Hub School of Agriculture and Food Sciences The University of Queensland St Lucia QLD‐4072 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15182

Reference26 articles.

1. Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

2. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream

3. Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide

4. Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

5. Principle and applications of microbubble and nanobubble technology for water treatment

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1. Use of Nanobubbles to Improve Mass Transfer in Bioprocesses;Processes;2024-06-15

2. Do Nanobubbles Exist in Pure Alcohol?;Langmuir;2024-01-04

3. Inhibition mechanism of air nanobubbles on brass corrosion in circulating cooling water systems;Chinese Journal of Chemical Engineering;2023-10

4. Impact of gas ultrafine bubbles on the efficacy of antimicrobials for eliminating fresh and aged Listeria monocytogenes biofilms on dairy processing surfaces;Journal of Food Safety;2023-05-02

5. Nanobubble size distribution measurement by interactive force apparatus under an electric field;Scientific Reports;2023-03-04

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