Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Authors
Keywords
Acoustic cavitation, Proteins, Polysaccharides, Viscosity, Droplet size
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 110, Issue -, Pages 493-512
Publisher
Elsevier BV
Online
2021-02-11
DOI
10.1016/j.tifs.2021.02.008
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Recent advances of characterization techniques for the formation, physical properties and stability of Pickering emulsion
- (2020) Liang Ee Low et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application
- (2020) Kivia M. Albano et al. Food Biophysics
- Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
- (2020) Xianling Wei et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review
- (2020) Xiaomei Wang et al. ULTRASONICS SONOCHEMISTRY
- The functional modification of legume proteins by ultrasonication: A review
- (2020) Seyed Mohammad Taghi Gharibzahedi et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
- (2020) Arima Diah Setiowati et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
- (2020) Ruyuan Zhang et al. CARBOHYDRATE POLYMERS
- Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies
- (2020) Chuan-He Tang FOOD HYDROCOLLOIDS
- Stability of oil‐water primary emulsions stabilized with varying levels of casein and whey proteins affected by high intensity ultrasound
- (2020) Mayumi Silva et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion
- (2020) Saba Belgheisi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
- (2020) Hongjie Dai et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasonic assisted water-in-oil emulsions encapsulating macro-molecular polysaccharide chitosan: Influence of molecular properties, emulsion viscosity and their stability
- (2020) Kunming Zhang et al. ULTRASONICS SONOCHEMISTRY
- Starch nanoparticles: production methods, structure, and properties for food applications
- (2020) Pedro Henrique Campelo et al. Current Opinion in Food Science
- Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates
- (2020) Ana Paula Hanke de Oliveira et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion
- (2020) Aureliano Agostinho Dias Meirelles et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound
- (2020) Collette Nyuydze et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil
- (2020) Ke Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures
- (2020) Mayumi Silva et al. FOOD HYDROCOLLOIDS
- Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films
- (2020) Xiao Feng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
- (2020) Sijie Hu et al. ULTRASONICS SONOCHEMISTRY
- Milk protein coagulation under gastric conditions: A review
- (2020) Thom Huppertz et al. INTERNATIONAL DAIRY JOURNAL
- Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel
- (2020) Lei Zhou et al. FOOD CHEMISTRY
- Self-Assembled Networks of Short and Long Chitin Nanoparticles for Oil/Water Interfacial Superstabilization
- (2019) Long Bai et al. ACS Sustainable Chemistry & Engineering
- Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents
- (2019) Xu Lu et al. ULTRASONICS SONOCHEMISTRY
- Production of highly uniform Pickering emulsions by novel high-intensity ultrasonic tubular reactor (HUTR)
- (2019) Liang Ee Low et al. ULTRASONICS SONOCHEMISTRY
- Starch based Pickering emulsions: Fabrication, properties, and applications
- (2019) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
- (2019) Yujie Li et al. PLoS One
- Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex
- (2019) Yujie Li et al. MOLECULES
- Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization
- (2019) Li‐Hui Sun et al. CEREAL CHEMISTRY
- Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism
- (2019) Wenhui Lv et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels
- (2019) Thais Lomonaco Teodoro da Silva et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- New approach for yoghurt and ice cream production: High-intensity ultrasound
- (2019) Vildan Akdeniz et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat condition
- (2019) Lei Zhou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Rheological behaviors of microbial polysaccharides with different substituents in aqueous solutions: Effects of concentration, temperature, inorganic salt and surfactant
- (2019) Long Xu et al. CARBOHYDRATE POLYMERS
- SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
- (2019) João Vitor Munari Benetti et al. FOOD RESEARCH INTERNATIONAL
- Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel
- (2019) Lei Zhou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying
- (2019) Maristela Alves Alcântara et al. POWDER TECHNOLOGY
- Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier
- (2019) Baptiste M.G. Michon et al. JOURNAL OF FOOD ENGINEERING
- Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification
- (2019) Ahmed Taha et al. ULTRASONICS SONOCHEMISTRY
- Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals for further research
- (2019) Mojca Zupanc et al. ULTRASONICS SONOCHEMISTRY
- Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins
- (2019) Mayumi Silva et al. FOOD CHEMISTRY
- Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
- (2019) Ke Li et al. FOOD HYDROCOLLOIDS
- The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process
- (2019) Aureliano Agostinho Dias Meirelles et al. FOOD RESEARCH INTERNATIONAL
- Characterization and comparison of α-lactalbumin pre-and post-emulsion
- (2019) Abdul Qayum et al. JOURNAL OF FOOD ENGINEERING
- Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization
- (2019) Lucas de Souza Soares et al. ULTRASONICS SONOCHEMISTRY
- Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects
- (2019) Dan-Dan Li et al. FOOD HYDROCOLLOIDS
- Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes
- (2018) Ana Letícia Rodrigues Costa et al. CARBOHYDRATE POLYMERS
- Elaboration and characterization of O/W cinnamon ( Cinnamomum zeylanicum ) and black pepper ( Piper nigrum ) emulsions
- (2018) Maribel Jiménez et al. FOOD HYDROCOLLOIDS
- Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques
- (2018) Delane C. Rodrigues et al. FOOD HYDROCOLLOIDS
- Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content
- (2018) Sonia Calligaris et al. FOOD RESEARCH INTERNATIONAL
- Fabrication of β-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions
- (2018) Hua Jin et al. FOOD RESEARCH INTERNATIONAL
- Properties of microparticles from a whey protein isolate/alginate emulsion gel
- (2018) Alicia M Leon et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
- (2018) Amir Amiri et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability
- (2018) Xiaoli Qin et al. JOURNAL OF FOOD ENGINEERING
- Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins
- (2018) Zhenbao Zhu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Stability of lutein encapsulated whey protein nano-emulsion during storage
- (2018) Changhui Zhao et al. PLoS One
- Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
- (2018) Osman Gul et al. ULTRASONICS SONOCHEMISTRY
- Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities
- (2018) Eric Keven Silva et al. ULTRASONICS SONOCHEMISTRY
- MONO AND DOUBLE-LAYER EMULSIONS OF CHIA OIL PRODUCED WITH ULTRASOUND MEDIATION
- (2018) Eliana Marcela Vélez-Erazo et al. FOOD AND BIOPRODUCTS PROCESSING
- Production of copaiba (Copaifera officinalis) oleoresin particles by supercritical fluid extraction of emulsions
- (2018) José Luis Pasquel Reátegui et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
- (2018) Ahmed Taha et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound-assisted emulsion of laurel leaves essential oil (Laurus nobilis L.) encapsulated by SFEE
- (2018) Páulia M.C. Lima Reis et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration
- (2018) Karen Cristina Guedes Silva et al. ULTRASONICS SONOCHEMISTRY
- Prediction of droplet sizes for oil-in-water emulsion systems assisted by ultrasound cavitation: transient scaling law based on dynamic breakup potential
- (2018) Sangeetaprivya P. Siva et al. ULTRASONICS SONOCHEMISTRY
- Revision of the mechanisms behind oil-water (O/W) emulsion preparation by ultrasound and cavitation
- (2018) Tadej Stepišnik Perdih et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound: A promising technology to improve the technological quality of meat emulsions
- (2018) Alexandre José Cichoski et al. MEAT SCIENCE
- The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect
- (2017) Duygu Aslan et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Food contact materials and gut health: Implications for toxicity assessment and relevance of high molecular weight migrants
- (2017) Ksenia J. Groh et al. FOOD AND CHEMICAL TOXICOLOGY
- Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying
- (2017) Paraskevi Paximada et al. FOOD HYDROCOLLOIDS
- Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
- (2017) Xiaonan Sui et al. FOOD HYDROCOLLOIDS
- Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
- (2017) E.H. Alfano et al. FOOD HYDROCOLLOIDS
- Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process
- (2017) Guilherme de Figueiredo Furtado et al. FOOD HYDROCOLLOIDS
- Production of Copaiba oleoresin particles from emulsions stabilized with modified starches
- (2017) José Luis Pasquel Reátegui et al. INDUSTRIAL CROPS AND PRODUCTS
- Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment
- (2017) Pedro Henrique Campelo et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes
- (2017) Messaouda Kaci et al. JOURNAL OF FOOD ENGINEERING
- Ultrasound-mediated nettle oil nanoemulsions stabilized by purified jujube polysaccharide: Process optimization, microbial evaluation and physicochemical storage stability
- (2017) Seyed Mohammad Taghi Gharibzahedi JOURNAL OF MOLECULAR LIQUIDS
- Protein folding at extreme temperatures: Current issues
- (2017) Georges Feller SEMINARS IN CELL & DEVELOPMENTAL BIOLOGY
- Functional colloids from proteins and polysaccharides for food applications
- (2017) Wahyu Wijaya et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matrices
- (2016) Sungil Ferreira et al. CANADIAN JOURNAL OF CHEMICAL ENGINEERING
- Biopolymer-prebiotic carbohydrate blends and their effects on the retention of bioactive compounds and maintenance of antioxidant activity
- (2016) Eric Keven Silva et al. CARBOHYDRATE POLYMERS
- Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods
- (2016) Fatemeh Azarikia et al. FOOD HYDROCOLLOIDS
- Bacterial cellulose as stabilizer of o/w emulsions
- (2016) Paraskevi Paximada et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch
- (2016) Eric Keven Silva et al. FOOD HYDROCOLLOIDS
- New insights about flocculation process in sodium caseinate-stabilized emulsions
- (2016) Cristián Huck-Iriart et al. FOOD RESEARCH INTERNATIONAL
- Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities
- (2016) Sonia Calligaris et al. FOOD RESEARCH INTERNATIONAL
- Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives
- (2016) Laura G. Gómez-Mascaraque et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Stabilizing beverage emulsions by regenerated celluloses
- (2016) Wei Shen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
- (2016) Da-cheng Kang et al. ULTRASONICS SONOCHEMISTRY
- Sonochemistry: Science and Engineering
- (2016) Nimesh Pokhrel et al. ULTRASONICS SONOCHEMISTRY
- Dispersion stability, magnetivity and wettability of cellulose nanocrystal (CNC)-dispersed superparamagnetic Fe3O4 nanoparticles: impact of CNC concentration
- (2016) Liang Ee Low et al. RSC Advances
- Theory of Sonochemistry
- (2016) Sukhvir Kaur Bhangu et al. Topics in Current Chemistry
- Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease
- (2015) Aaron Lerner et al. AUTOIMMUNITY REVIEWS
- Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil
- (2015) Eric Keven Silva et al. CARBOHYDRATE POLYMERS
- Synthesis of a microhydrogel composite from cellulose nanowhiskers and starch for drug delivery
- (2015) Marcos R. Mauricio et al. CARBOHYDRATE POLYMERS
- Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers
- (2015) Eric Keven Silva et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted encapsulation of annatto seed oil: Retention and release of a bioactive compound with functional activities
- (2015) Eric Keven Silva et al. FOOD RESEARCH INTERNATIONAL
- Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions
- (2015) Omid Shamsara et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
- (2015) Benoit Chassaing et al. NATURE
- Ultrasound assisted manufacturing of paraffin wax nanoemulsions: Process optimization
- (2015) A.J. Jadhav et al. ULTRASONICS SONOCHEMISTRY
- Applications of ultrasound in food and bioprocessing
- (2015) Muthupandian Ashokkumar ULTRASONICS SONOCHEMISTRY
- Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
- (2014) Cristián Huck-Iriart et al. Food and Bioprocess Technology
- Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
- (2014) Ying-Ying Zhao et al. FOOD RESEARCH INTERNATIONAL
- Bactericidal effect of hydroxyl radicals generated from a low concentration hydrogen peroxide with ultrasound in endodontic treatment
- (2014) Yoshimi Kobayashi et al. JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION
- Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch
- (2014) Shabbar Abbas et al. ULTRASONICS SONOCHEMISTRY
- Functional properties of ultrasonically generated flaxseed oil-dairy emulsions
- (2014) Akalya Shanmugam et al. ULTRASONICS SONOCHEMISTRY
- Production of water-soluble β-carotene micellar formulations by novel emulsion techniques
- (2013) Esther de Paz et al. CHEMICAL ENGINEERING AND PROCESSING
- The Role of Chitosan in Emulsion Formation and Stabilization
- (2013) Utai Klinkesorn FOOD REVIEWS INTERNATIONAL
- Emulsification by high frequency ultrasound using piezoelectric transducer: Formation and stability of emulsifier free emulsion
- (2013) Messaouda Kaci et al. ULTRASONICS SONOCHEMISTRY
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
- (2013) Shabbar Abbas et al. Food Engineering Reviews
- Sonochemical synthesis of nanomaterials
- (2012) Hangxun Xu et al. CHEMICAL SOCIETY REVIEWS
- Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
- (2012) Cristián Huck-Iriart et al. Food and Bioprocess Technology
- Ultrasonics in food processing
- (2012) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers
- (2012) O. Kaltsa et al. ULTRASONICS SONOCHEMISTRY
- Impact of process parameters in the generation of novel aspirin nanoemulsions – Comparative studies between ultrasound cavitation and microfluidizer
- (2012) Siah Ying Tang et al. ULTRASONICS SONOCHEMISTRY
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
- (2011) David Julian McClements et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Disinfection of gram-negative and gram-positive bacteria using DynaJets® hydrodynamic cavitating jets
- (2011) Gregory Loraine et al. ULTRASONICS SONOCHEMISTRY
- Characterization of an acoustic cavitation bubble structure at 230kHz
- (2010) Andrea Thiemann et al. ULTRASONICS SONOCHEMISTRY
- The characterization of acoustic cavitation bubbles – An overview
- (2010) Muthupandian Ashokkumar ULTRASONICS SONOCHEMISTRY
- Applications of ultrasound in food technology: Processing, preservation and extraction
- (2010) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- Self-nanoemulsifying drug delivery system (SNEDDS) for oral delivery of Zedoary essential oil: Formulation and bioavailability studies
- (2009) Yi Zhao et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Minimising oil droplet size using ultrasonic emulsification
- (2009) T.S.H. Leong et al. ULTRASONICS SONOCHEMISTRY
- Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound
- (2008) Nerina A. Camino et al. FOOD HYDROCOLLOIDS
- Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil
- (2008) Jiaqi Huang et al. JOURNAL OF FOOD ENGINEERING
- Ultrasonication-assisted preparation of water-in-oil emulsions and application to the removal of cationic dyes from water by emulsion liquid membrane
- (2008) Meriem Djenouhat et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Ultrasonication-assisted preparation of water-in-oil emulsions and application to the removal of cationic dyes from water by emulsion liquid membrane
- (2008) Meriem Djenouhat et al. SEPARATION AND PURIFICATION TECHNOLOGY
- The use of ultrasonics for nanoemulsion preparation
- (2007) S. Kentish et al. Innovative Food Science & Emerging Technologies
- Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
- (2007) Muthupandian Ashokkumar et al. Innovative Food Science & Emerging Technologies
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More