Dual‐frequency ultrasound for ultrasonic‐assisted esterification
Author:
Affiliation:
1. Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
2. Department of Food Science and Technology Sarvestan Azad University Sarvestan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1115
Reference58 articles.
1. Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin
2. Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico-chemical properties of bleached soya bean oil
3. Accelerating Bleaching of Soybean Oil by Ultrasonic Horn and Bath Under Sparge of Helium, Air, Argon and Nitrogen Gas
4. Morphological, physicochemical, and viscoelastic properties of sonicated corn starch
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