Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

(2017) Pedro Henrique Campelo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

High solids emulsions produced by ultrasound as a function of energy density

(2017) Larissa Consoli et al.   ULTRASONICS SONOCHEMISTRY

Effect of high-pressure homogenization on stability of emulsions containing zein and pectin

(2017) Maneerat Juttulapa et al.   Asian Journal of Pharmaceutical Sciences

Comparison of batch and continuous ultrasonic emulsification processes

(2015) Jonathan O’Sullivan et al.   JOURNAL OF FOOD ENGINEERING

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

(2014) O. Kaltsa et al.   Food and Bioprocess Technology

Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

(2014) Adel Mirmajidi Hashtjin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of ultrasound to microencapsulation of coconut milk fat by spray drying method

(2014) Hoang Du Le et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Scalable high-power ultrasonic technology for the production of translucent nanoemulsions

(2013) Alexey S. Peshkovsky et al.   CHEMICAL ENGINEERING AND PROCESSING

Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

(2012) K.R. Kuhn et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

(2012) Helena C.F. Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry

(2011) Borges Chambal et al.   FOOD RESEARCH INTERNATIONAL

Preparation and Properties of Encapsulated Fat Powders Containing Speciality Fat and ω/Pufa-Rich Oils

(2011) K.M. Shivakumar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology

(2011) Po-Hsien Li et al.   ULTRASONICS SONOCHEMISTRY

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

(2007) Nattapol Tangsuphoom et al.   FOOD HYDROCOLLOIDS