EDP Sciences logo
Search
Menu
All issues Dairy Sci. Technol., 90 2-3 (2010) 147-168 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo and Hae In Yong
Food Science of Animal Resources 45 (1) 199 (2025)
https://doi.org/10.5851/kosfa.2024.e128

The effect of ultrasound on the functionality and health-improving properties of dairy products (review)

Alexander Prosekov
Food Production, Processing and Nutrition 7 (1) (2025)
https://doi.org/10.1186/s43014-025-00311-6

Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk

Aliakbar Gholamhosseinpour, Seyed Mohammad Bagher Hashemi and Hamideh Khosravi Mazydi
Food Chemistry: X 102724 (2025)
https://doi.org/10.1016/j.fochx.2025.102724

Can ultrasonication improve coagulation properties of indigenous and exotic cow milk for dairy product processing?

Linda B. Johnson, Gayathri Diddeniya, Janak K. Vidanarachchi, Pradeep Prasanna, A.M.N.L. Abesinghe and Hasitha Priyashantha
Food Research International 202 115695 (2025)
https://doi.org/10.1016/j.foodres.2025.115695

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Anna Kot and Anna Kamińska-Dwórznicka
Applied Sciences 14 (19) 8689 (2024)
https://doi.org/10.3390/app14198689

Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process

Jaydeep Dave, Nishant Kumar, Ashutosh Upadhyay, Daniel Tua Purba, Tanaji Kudre, Pikunthong Nukthamna, Sampatee Sa-nguanpuag, Ali Muhammed Moula Ali and Sri Charan Bindu Bavisetty
Foods and Raw Materials 94 (2024)
https://doi.org/10.21603/2308-4057-2025-1-627

Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

Xinrui Yang, Chuhan Bian, Yixuan Dong, Jing Xie and Jun Mei
Food Chemistry: X 23 101559 (2024)
https://doi.org/10.1016/j.fochx.2024.101559

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

Sara A Vargas, Irving Israel Ruiz‐López, Genaro Gustavo Amador‐Espejo and Hector Ruiz‐Espinosa
International Journal of Dairy Technology 77 (2) 518 (2024)
https://doi.org/10.1111/1471-0307.13057

Cavitation technologies for extraction of high value ingredients from renewable biomass

Dharini Manoharan, Mahendran Radhakrishnan and Brijesh K. Tiwari
TrAC Trends in Analytical Chemistry 174 117682 (2024)
https://doi.org/10.1016/j.trac.2024.117682

Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk

Aliaa Ali Darwish, Mahmoud Ibrahim El-Sayed and Wafaa Mahmoud Salama
International Dairy Journal 152 105878 (2024)
https://doi.org/10.1016/j.idairyj.2023.105878

Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation

Xiaohan Zheng, Bowen Zou, Junwei Zhang, Wenqiang Cai, Xiaokang Na, Ming Du, Beiwei Zhu and Chao Wu
Trends in Food Science & Technology 144 104309 (2024)
https://doi.org/10.1016/j.tifs.2023.104309

Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly

Chao Zhang, Ziyi Wang, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu and Baohua Kong
Food Chemistry 436 137701 (2024)
https://doi.org/10.1016/j.foodchem.2023.137701

Ultrasound assisted processing of milk: Advances and challenges

Mahmoud Soltani Firouz, Hamed Sardari, Mahsa Soofiabadi and Soleiman Hosseinpour
Journal of Food Process Engineering 46 (6) (2023)
https://doi.org/10.1111/jfpe.14173

High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products

Nico Piskors, Anisa Heck, Jessica M. Filla, Zeynep Atamer and Jörg Hinrichs
Dairy 4 (4) 594 (2023)
https://doi.org/10.3390/dairy4040041

Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese

Ebru Yılmaz, Mithat Kurban and Zafer Erbay
International Dairy Journal 142 105639 (2023)
https://doi.org/10.1016/j.idairyj.2023.105639

An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables

Gagan Jyot Kaur, Valerie Orsat and Ashutosh Singh
Critical Reviews in Food Science and Nutrition 63 (14) 2004 (2023)
https://doi.org/10.1080/10408398.2021.1969890

Ultrasound-Assisted RAFT Polymerization in a Continuous Flow Method

Amrish Kumar Padmakumar, Nikhil K. Singha, Muthupandian Ashokkumar, Frank A. Leibfarth and Greg G. Qiao
Macromolecules 56 (17) 6920 (2023)
https://doi.org/10.1021/acs.macromol.3c00816

Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity—Role of Undissolved Material

Frank Schulnies, Lisa Höhme and Thomas Kleinschmidt
Foods 12 (24) 4519 (2023)
https://doi.org/10.3390/foods12244519

Non-thermal processing of milk: Principles, mechanisms and effect on milk components

Kakoli Pegu and Shalini S. Arya
Journal of Agriculture and Food Research 14 100730 (2023)
https://doi.org/10.1016/j.jafr.2023.100730

Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker (Pseudosciaena crocea)

Yuanming Chu, Mingtang Tan, Chuhan Bian and Jing Xie
Journal of Food Science 87 (1) 52 (2022)
https://doi.org/10.1111/1750-3841.15983

Application of ultrasonics for nanosizing drugs and drug formulations

Ioannis Partheniadis, Rumit R. Shah and Ioannis Nikolakakis
Journal of Dispersion Science and Technology 43 (11) 1587 (2022)
https://doi.org/10.1080/01932691.2021.1878035

Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis

Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, Jonas T. Guimarães, Tatiana C. Pimentel, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Erick A. Esmerino, Marcia Cristina Silva and Adriano G. Cruz
Innovative Food Science & Emerging Technologies 76 102934 (2022)
https://doi.org/10.1016/j.ifset.2022.102934

Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage

Hugo Scudino, Jonas T Guimarães, Lucélia Cabral, Victor Borin Centurion, Andresa Gomes, Arthur S Orsi, Rosiane L Cunha, Anderson S Sant’Ana and Adriano G Cruz
International Journal of Dairy Technology 75 (1) 115 (2022)
https://doi.org/10.1111/1471-0307.12819

Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation

Vildan Akdeniz and Ayşe Sibel Akalın
Critical Reviews in Food Science and Nutrition 62 (4) 889 (2022)
https://doi.org/10.1080/10408398.2020.1830027

Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review

Victoria Hermes de Vargas, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres and Giovana Domeneghini Mercali
Food and Bioprocess Technology 15 (6) 1224 (2022)
https://doi.org/10.1007/s11947-022-02768-6

Applications of ultrasound for food preservation and disinfection: A critical review

Rajeshree A. Khaire, Bhaskar N. Thorat and Parag R. Gogate
Journal of Food Processing and Preservation 46 (10) (2022)
https://doi.org/10.1111/jfpp.16091

Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview

Adrian Körzendörfer
Journal of Food Engineering 324 110875 (2022)
https://doi.org/10.1016/j.jfoodeng.2021.110875

Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review

Roger K. Abrahamsen and Judith A. Narvhus
International Dairy Journal 131 105375 (2022)
https://doi.org/10.1016/j.idairyj.2022.105375

The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

Sybilla Nazarewicz, Katarzyna Kozłowicz, Zbigniew Kobus, Bożena Gładyszewska, Arkadiusz Matwijczuk, Lidia Ślusarczyk, Tomasz Skrzypek, Monika Sujka and Natalia Kozłowicz
Applied Sciences 12 (18) 9165 (2022)
https://doi.org/10.3390/app12189165

High chain-end fidelity in sono-RAFT polymerization

Amrish Kumar Padmakumar, Arunjunai R. S. Santha Kumar, Stephanie Allison-Logan, Muthupandian Ashokkumar, Nikhil K. Singha and Greg G. Qiao
Polymer Chemistry 13 (43) 6140 (2022)
https://doi.org/10.1039/D2PY00982J

The new achievements in ultrasonic processing of milk and dairy products

Mustafa Z. Mahmoud, Rob Davidson, Walid Kamal Abdelbasset and Moram A. Fagiry
Journal of Radiation Research and Applied Sciences 15 (1) 199 (2022)
https://doi.org/10.1016/j.jrras.2022.03.005

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies

Mayumi Silva, Mayur Raghunath Kadam, Dilusha Munasinghe, Akalya Shanmugam and Jayani Chandrapala
Foods 11 (19) 2999 (2022)
https://doi.org/10.3390/foods11192999

Formation of by High Power Ultrasound Aggregated Emulsions Stabilised with Milk Protein Concentrate (MPC)

Ruijia Zhang, Lan Luo, Zhi Yang, Muthupandian Ashokkumar and Yacine Hemar
SSRN Electronic Journal (2021)
https://doi.org/10.2139/ssrn.3936342

Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound

Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu and Jayani Chandrapala
Food and Bioprocess Technology 14 (6) 1169 (2021)
https://doi.org/10.1007/s11947-021-02619-w

The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound

Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu and Jayani Chandrapala
International Journal of Food Science & Technology 56 (8) 3948 (2021)
https://doi.org/10.1111/ijfs.15012

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar and Alma D. Alarcon-Rojo
Ultrasonics Sonochemistry 73 105467 (2021)
https://doi.org/10.1016/j.ultsonch.2021.105467

Whey allergens: Influence of nonthermal processing treatments and their detection methods

Mati Ullah Khan, Hong Lin, Ishfaq Ahmed, Yan Chen, Jinlong Zhao, Tian Hang, Binaka Prabashini Dasanayaka and Zhenxing Li
Comprehensive Reviews in Food Science and Food Safety 20 (5) 4480 (2021)
https://doi.org/10.1111/1541-4337.12793

Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk

Kakoli Pegu and Shalini S. Arya
Innovative Food Science & Emerging Technologies 69 102640 (2021)
https://doi.org/10.1016/j.ifset.2021.102640

Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat

Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu and Jayani Chandrapala
International Dairy Journal 117 104983 (2021)
https://doi.org/10.1016/j.idairyj.2021.104983

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Enny Ratnaningsih, Reynard Reynard, Khoiruddin Khoiruddin, I Gede Wenten and Ramaraj Boopathy
Applied Sciences 11 (3) 1078 (2021)
https://doi.org/10.3390/app11031078

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Lei Zhang, Yang Hu, Bei Wang, Xin Xu, Abu ElGasim A Yagoub, Olugbenga Abiola Fakayode, Haile Ma and Cunshan Zhou
Journal of the Science of Food and Agriculture 101 (10) 4361 (2021)
https://doi.org/10.1002/jsfa.11076

Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

Andrey Sergeev, Natalia Shilkina, Mikhail Motyakin, Irina Barashkova, Victoria Zaborova, Ksenia Kanina, Nina Dunchenko, Olga Krasulya and Nor Saadah M. Yusof
Ultrasonics Sonochemistry 78 105751 (2021)
https://doi.org/10.1016/j.ultsonch.2021.105751

Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound

Mayumi Silva, Bogdan Zisu and Jayani Chandrapala
International Journal of Food Science & Technology 56 (2) 897 (2021)
https://doi.org/10.1111/ijfs.14737

Effect of low-level ultrasound treatment on the production of L-leucine by Corynebacterium glutamicum in fed-batch culture

Yufu Zhang, Zhichao Chen, Pengjie Sun, Qingyang Xu and Ning Chen
Bioengineered 12 (1) 1078 (2021)
https://doi.org/10.1080/21655979.2021.1906028

The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound

Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu and Jayani Chandrapala
LWT 147 111677 (2021)
https://doi.org/10.1016/j.lwt.2021.111677

Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli

Shen Yang, Zijin Yuan, Jude Juventus Aweya, Shiying Huang, Shanggui Deng, Linfan Shi, Mingjing Zheng, Yueling Zhang and Guangming Liu
Ultrasonics Sonochemistry 77 105676 (2021)
https://doi.org/10.1016/j.ultsonch.2021.105676

A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

Tanmay Hazra, Rohit Sindhav, Ch. V. K. Sudheendra, Mitul Bumbadiya, Radhika Govani and Vimal Ramani
Veterinary World 1784 (2021)
https://doi.org/10.14202/vetworld.2021.1784-1787

Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization

Yaowei Liu, Sjef Boeren, Lina Zhang, Peng Zhou and Kasper Hettinga
Innovative Food Science & Emerging Technologies 70 102703 (2021)
https://doi.org/10.1016/j.ifset.2021.102703

Metabolite Content of Local Bitter White Lupin Seeds (Lupinus albus L.) and Acaricidal and Insecticidal Effects of its Seed Extract

Fatmanur ELMA, Hüseyin ÇETİN, Mustafa YORGANCILAR and Ramazan ACAR
Tarım Bilimleri Dergisi (2021)
https://doi.org/10.15832/ankutbd.622123

Efficacy of a pilot-scale ultrasonication system for pasteurization of milk

Gülsün AKDEMİR EVRENDİLEK, Anıl BODRUK and Furkan ACAR
Turkish Journal of Food and Agriculture Sciences 3 (2) 50 (2021)
https://doi.org/10.53663/turjfas.996406

Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Mariana M. Delorme, Jonas T. Guimarães, Nathália M. Coutinho, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Larissa P. Margalho, Tatiana C. Pimentel, Marcia C. Silva, Monica Q. Freitas, Daniel Granato, Anderson S. Sant’Ana, Maria Carmela K.H. Duart and Adriano G. Cruz
Trends in Food Science & Technology 102 146 (2020)
https://doi.org/10.1016/j.tifs.2020.06.001

Manothermosonication: Inactivation and effects on soymilk enzymes

Thunthacha Chantapakul, Wenyang Tao, Weijun Chen, Xinyu Liao, Tian Ding and Donghong Liu
Ultrasonics Sonochemistry 64 104961 (2020)
https://doi.org/10.1016/j.ultsonch.2020.104961

Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry

Jinming Dai, Mei Bai, Changzhu Li, Haiying Cui and Lin Lin
Trends in Food Science & Technology 105 211 (2020)
https://doi.org/10.1016/j.tifs.2020.09.016

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

América Chávez-Martínez, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos and Norma Angélica Bolivar-Jacobo
Foods 9 (11) 1688 (2020)
https://doi.org/10.3390/foods9111688

Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu and Jayani Chandrapala
Journal of Dairy Research 87 (4) 501 (2020)
https://doi.org/10.1017/S0022029920001107

Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins

Mayumi Silva, Bogdan Zisu and Jayani Chandrapala
Food Chemistry 309 125758 (2020)
https://doi.org/10.1016/j.foodchem.2019.125758

Amino Acid and Secondary Structure Integrity of Sonicated Milk Proteins

Rachana Pathak, Thomas S. H. Leong, Gregory J. O. Martin and Muthupandian Ashokkumar
Australian Journal of Chemistry 73 (3) 170 (2020)
https://doi.org/10.1071/CH19372

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability

Hugo Scudino, Eric Keven Silva, Andresa Gomes, Jonas T. Guimarães, Rosiane L. Cunha, Anderson S. Sant'Ana, M. Angela A. Meireles and Adriano G. Cruz
Ultrasonics Sonochemistry 67 105185 (2020)
https://doi.org/10.1016/j.ultsonch.2020.105185

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

Bhaskar Mani Adhikari, Tuyen Truong, Sangeeta Prakash, Nidhi Bansal and Bhesh Bhandari
International Dairy Journal 109 104789 (2020)
https://doi.org/10.1016/j.idairyj.2020.104789

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Luis M. Carrillo-Lopez, Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo and Mariana Huerta-Jimenez
Foods 9 (3) 313 (2020)
https://doi.org/10.3390/foods9030313

Effect of ultrasound on the structural characteristics of fresh skim milk

Jitao Yang, Min Yang, Juanjuan Qin, Qiubing Zeng, Yucheng Wang and Na Han
Food Science and Technology International 26 (3) 222 (2020)
https://doi.org/10.1177/1082013219879257

Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins

Lauane Nunes and Guilherme M. Tavares
Trends in Food Science & Technology 90 88 (2019)
https://doi.org/10.1016/j.tifs.2019.06.004

Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk

D.L. Van Hekken, J. Renye, A.J. Bucci and P.M. Tomasula
Journal of Dairy Science 102 (8) 6928 (2019)
https://doi.org/10.3168/jds.2018-15775

Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture

Adrian Körzendörfer, Johannes Schäfer, Jörg Hinrichs and Stefan Nöbel
Journal of Dairy Science 102 (9) 7826 (2019)
https://doi.org/10.3168/jds.2019-16541

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

Qinxiu Sun, Qian Chen, Xiufang Xia, Baohua Kong and Xinping Diao
Ultrasonics Sonochemistry 54 311 (2019)
https://doi.org/10.1016/j.ultsonch.2019.01.026

Ultrasound assisted ultrafiltration of whey using dual frequency ultrasound for intensified recovery of lactose

Rajeshree A. Khaire, Ashin A. Sunny and Parag R. Gogate
Chemical Engineering and Processing - Process Intensification 142 107581 (2019)
https://doi.org/10.1016/j.cep.2019.107581

Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

Tejaswini Prabhuzantye, Rajeshree A. Khaire and Parag R. Gogate
Ultrasonics Sonochemistry 55 125 (2019)
https://doi.org/10.1016/j.ultsonch.2019.03.008

Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life

Seung-Yong Lim, Lily Claire Benner and Stephanie Clark
Journal of Dairy Science 102 (5) 3965 (2019)
https://doi.org/10.3168/jds.2018-15347

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

Linda Bush, Leo Stevenson and Katie E. Lane
Critical Reviews in Food Science and Nutrition 59 (7) 1154 (2019)
https://doi.org/10.1080/10408398.2017.1394268

Novel Technologies and Systems for Food Preservation

Seydi Yıkmış
Practice, Progress, and Proficiency in Sustainability, Novel Technologies and Systems for Food Preservation 160 (2019)
https://doi.org/10.4018/978-1-5225-7894-9.ch007

Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream

Amir Amiri, Alireza Mousakhani-Ganjeh, Sara Torbati, Gelareh Ghaffarinejhad and Reza Esmaeilzadeh Kenari
International Dairy Journal 78 152 (2018)
https://doi.org/10.1016/j.idairyj.2017.12.002

Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude

Adrian Körzendörfer, Philipp Temme, Eberhard Schlücker, Jörg Hinrichs and Stefan Nöbel
Journal of Dairy Science 101 (5) 3866 (2018)
https://doi.org/10.3168/jds.2017-13905

Ultrasound effects based on simulation of milk processing properties

I. Potoroko, I. Kalinina, V. Botvinnikova, O. Krasulya, R. Fatkullin, U. Bagale and S.H. Sonawane
Ultrasonics Sonochemistry 48 463 (2018)
https://doi.org/10.1016/j.ultsonch.2018.06.019

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar and Nitin Mehta
Ultrasonics Sonochemistry 49 333 (2018)
https://doi.org/10.1016/j.ultsonch.2018.08.026

Quantification of Cavitation Activity by Sonoluminescence To Study the Sonocrystallization Process under Different Ultrasound Parameters

Judy Lee, Kyuichi Yasui, Muthupandian Ashokkumar and Sandra E. Kentish
Crystal Growth & Design 18 (9) 5108 (2018)
https://doi.org/10.1021/acs.cgd.8b00547

Large scale emulsification of turmeric oil in skimmed milk using different cavitational reactors: A comparative analysis

Leena Patil and Parag R. Gogate
Chemical Engineering and Processing - Process Intensification 126 90 (2018)
https://doi.org/10.1016/j.cep.2018.02.019