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Microbial Control and Food Preservation

Mustafa Guzel and Yesim Soyer
Microbial Control and Food Preservation 255 (2017)
DOI: 10.1007/978-1-4939-7556-3_12
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Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins

O.A. Higuera-Barraza, W. Torres-Arreola, J.M. Ezquerra-Brauer, F.J. Cinco-Moroyoqui, J.C. Rodríguez Figueroa and E. Marquez-Ríos
Ultrasonics Sonochemistry 38 829 (2017)
DOI: 10.1016/j.ultsonch.2017.01.008
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Impact of homogenization of pasteurized human milk on gastric digestion in the preterm infant: A randomized controlled trial

Samira C. de Oliveira, Amandine Bellanger, Olivia Ménard, Patrick Pladys, Yann Le Gouar, Gwénaële Henry, Emelyne Dirson, Florence Rousseau, Frédéric Carrière, Didier Dupont, Claire Bourlieu and Amélie Deglaire
Clinical Nutrition ESPEN 20 1 (2017)
DOI: 10.1016/j.clnesp.2017.05.001
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Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

Christos Soukoulis and Ian Fisk
Critical Reviews in Food Science and Nutrition 56 (15) 2543 (2016)
DOI: 10.1080/10408398.2013.876385
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Acoustic separation of oil droplets, colloidal particles and their mixtures in a microfluidic cell

Ivan U. Vakarelski, Er Qiang Li, Amr I. Abdel-Fattah and Sigurdur T. Thoroddsen
Colloids and Surfaces A: Physicochemical and Engineering Aspects 506 138 (2016)
DOI: 10.1016/j.colsurfa.2016.06.013
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Intensified recovery of valuable products from whey by use of ultrasound in processing steps – A review

Chinmay N. Gajendragadkar and Parag R. Gogate
Ultrasonics Sonochemistry 32 102 (2016)
DOI: 10.1016/j.ultsonch.2016.02.023
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Modification of the textural and rheological properties of cream cheese using thermosonicated milk

José L. Almanza-Rubio, Nestor Gutiérrez-Méndez, Martha Y. Leal-Ramos, David Sepulveda and Ivan Salmeron
Journal of Food Engineering 168 223 (2016)
DOI: 10.1016/j.jfoodeng.2015.08.002
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Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

Nicola Caporaso and Diego Formisano
Food Reviews International 32 (4) 417 (2016)
DOI: 10.1080/87559129.2015.1094818
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Cavitation and non-cavitation regime for large-scale ultrasonic standing wave particle separation systems – In situ gentle cavitation threshold determination and free radical related oxidation

Linda Johansson, Tanoj Singh, Thomas Leong, Raymond Mawson, Sally McArthur, Richard Manasseh and Pablo Juliano
Ultrasonics Sonochemistry 28 346 (2016)
DOI: 10.1016/j.ultsonch.2015.08.003
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Functional Characteristics of Milk Protein Concentrates and Their Modification

Hankie Uluko, Lu Liu, Jia-Ping Lv and Shu-Wen Zhang
Critical Reviews in Food Science and Nutrition 56 (7) 1193 (2016)
DOI: 10.1080/10408398.2012.758625
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Bhesh Bhandari and Bogdan Zisu
1 (2015)
DOI: 10.1007/978-981-287-470-2_70-1
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Immune activation and toxicity evaluation of fresh Cordyceps militaris extracts by high-pressure processing

Shuang-Jie Zhu, Jian Pan, Jun-Jie Yang and An Zhou
Food and Agricultural Immunology 26 (5) 645 (2015)
DOI: 10.1080/09540105.2015.1007445
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Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process

P. Sfakianakis, E. Topakas and C. Tzia
Food and Bioprocess Technology 8 (3) 548 (2015)
DOI: 10.1007/s11947-014-1412-9
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Bogdan Zisu and Jayani Chandrapala
149 (2015)
DOI: 10.1002/9781118560471.ch6
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Ultrasonication and food technology: A review

Ishrat Majid, Gulzar Ahmad Nayik, Vikas Nanda and Fatih Yildiz
Cogent Food & Agriculture 1 (1) 1071022 (2015)
DOI: 10.1080/23311932.2015.1071022
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Ultrasonic Processing for Dairy Applications: Recent Advances

Jayani Chandrapala and Thomas Leong
Food Engineering Reviews 7 (2) 143 (2015)
DOI: 10.1007/s12393-014-9105-8
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Lipid oxidation volatiles absent in milk after selected ultrasound processing

Pablo Juliano, Amir Ehsan Torkamani, Thomas Leong, Veronika Kolb, Peter Watkins, Said Ajlouni and Tanoj Kumar Singh
Ultrasonics Sonochemistry 21 (6) 2165 (2014)
DOI: 10.1016/j.ultsonch.2014.03.001
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Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey

Amir Ehsan Torkamani, Pablo Juliano, Said Ajlouni and Tanoj Kumar Singh
Ultrasonics Sonochemistry 21 (3) 951 (2014)
DOI: 10.1016/j.ultsonch.2013.11.021
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Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

Akalya Shanmugam and Muthupandian Ashokkumar
Food Hydrocolloids 39 151 (2014)
DOI: 10.1016/j.foodhyd.2014.01.006
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The treatment of radioactive wastewater by ultrasonic standing wave method

Hou Su-xia, Luo Ji-jun, He Bin, Li Ru-song and Shen Tao
Journal of Hazardous Materials 274 41 (2014)
DOI: 10.1016/j.jhazmat.2014.03.068
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Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

Zheng Liu, Pablo Juliano, Roderick PW Williams, Julie Niere and Mary Ann Augustin
Journal of Dairy Research 81 (2) 146 (2014)
DOI: 10.1017/S0022029913000721
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The emerging application of ultrasound in lactose crystallisation

Mohammad H. Zamanipoor and Ricardo L. Mancera
Trends in Food Science & Technology 38 (1) 47 (2014)
DOI: 10.1016/j.tifs.2014.04.005
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H. C. Deeth, N. Datta and C. Versteeg
161 (2013)
DOI: 10.1002/9781118448205.ch6
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Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti and Erica R. Hynes
310 (2013)
DOI: 10.1002/9781118534168.ch15
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Ultrasonic Separation of Particulate Fluids in Small and Large Scale Systems: A Review

Thomas Leong, Linda Johansson, Pablo Juliano, Sally L. McArthur and Richard Manasseh
Industrial & Engineering Chemistry Research 52 (47) 16555 (2013)
DOI: 10.1021/ie402295r
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Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future

M.A. Augustin, P. Udabage, P. Juliano and P.T. Clarke
International Dairy Journal 31 (1) 2 (2013)
DOI: 10.1016/j.idairyj.2012.03.009
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An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

Shabbar Abbas, Khizar Hayat, Eric Karangwa, Mohanad Bashari and Xiaoming Zhang
Food Engineering Reviews 5 (3) 139 (2013)
DOI: 10.1007/s12393-013-9066-3
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The effect of ultrasound on the physical and functional properties of skim milk

Akalya Shanmugam, Jayani Chandrapala and Muthupandian Ashokkumar
Innovative Food Science & Emerging Technologies 16 251 (2012)
DOI: 10.1016/j.ifset.2012.06.005
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Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods

P. Juliano, A. Kutter, L.J. Cheng, P. Swiergon, R. Mawson and M.A. Augustin
Ultrasonics Sonochemistry 18 (5) 963 (2011)
DOI: 10.1016/j.ultsonch.2011.03.003
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