Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Authors
Keywords
Dairy, Ultrasound, Properties, Non-thermal, Processing, Emerging technologies
Journal
ULTRASONICS SONOCHEMISTRY
Volume 73, Issue -, Pages 105467
Publisher
Elsevier BV
Online
2021-01-15
DOI
10.1016/j.ultsonch.2021.105467
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Role of ultrasound in assisted fermentation technologies for process enhancements
- (2020) Shweta V. Pawar et al. PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
- Impact of ultrasound processing on some milk-borne microorganisms and the components of camel milk
- (2020) Namariq Dhahir et al. Emirates Journal of Food and Agriculture
- The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
- (2020) Luis M. Carrillo-Lopez et al. Foods
- Effect of thermosonication on microorganisms, the antioxidant activity and the retinol level of human milk
- (2020) Paola Machado Parreiras et al. FOOD CONTROL
- Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis
- (2020) Sana Gammoh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modifying the physical properties of butter using high-intensity ultrasound
- (2019) Jiwon Lee et al. JOURNAL OF DAIRY SCIENCE
- Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
- (2019) Jonas T. Guimarães et al. ULTRASONICS SONOCHEMISTRY
- Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
- (2019) Imran Taj Khan et al. Lipids in Health and Disease
- The instrumental texture profile analysis revisited
- (2019) Micha Peleg JOURNAL OF TEXTURE STUDIES
- Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life
- (2019) Seung-Yong Lim et al. JOURNAL OF DAIRY SCIENCE
- New approach for yoghurt and ice cream production: High-intensity ultrasound
- (2019) Vildan Akdeniz et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture
- (2019) Adrian Körzendörfer et al. JOURNAL OF DAIRY SCIENCE
- Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk
- (2019) D.L. Van Hekken et al. JOURNAL OF DAIRY SCIENCE
- Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
- (2019) Sandra Beyer Gregersen et al. JOURNAL OF FOOD ENGINEERING
- Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
- (2019) Lauane Nunes et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
- (2019) Masooma Munir et al. Innovative Food Science & Emerging Technologies
- Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization
- (2019) A.M.N.L. Abesinghe et al. Innovative Food Science & Emerging Technologies
- Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties
- (2019) Adrian Körzendörfer et al. INTERNATIONAL DAIRY JOURNAL
- High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage
- (2019) Sara H.M.C. Monteiro et al. ULTRASONICS SONOCHEMISTRY
- Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins
- (2018) Dimuthu Bogahawaththa et al. Innovative Food Science & Emerging Technologies
- Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream
- (2018) Amir Amiri et al. INTERNATIONAL DAIRY JOURNAL
- Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude
- (2018) Adrian Körzendörfer et al. JOURNAL OF DAIRY SCIENCE
- The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese
- (2018) A. Jalilzadeh et al. JOURNAL OF DAIRY SCIENCE
- Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments
- (2018) Rajeshree A. Khaire et al. JOURNAL OF FOOD ENGINEERING
- Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin
- (2018) Xiangying Yuan et al. JOURNAL OF FOOD ENGINEERING
- Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei
- (2018) K. Shikha Ojha et al. PLoS One
- Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities
- (2018) Qiongying Wu et al. PROCESS BIOCHEMISTRY
- Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
- (2018) Sara H.M.C. Monteiro et al. ULTRASONICS SONOCHEMISTRY
- Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment
- (2018) Shuang Ma et al. ULTRASONICS SONOCHEMISTRY
- Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates
- (2018) Ruihua Zhang et al. ULTRASONICS SONOCHEMISTRY
- Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels
- (2018) Jonas T. Guimarães et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound effects based on simulation of milk processing properties
- (2018) I. Potoroko et al. ULTRASONICS SONOCHEMISTRY
- Effect of thermoultrasound on aflatoxin M 1 levels, physicochemical and microbiological properties of milk during storage
- (2018) Tania Atzimba Hernández-Falcón et al. ULTRASONICS SONOCHEMISTRY
- Explaining food texture through rheology
- (2018) Helen S Joyner (Melito) Current Opinion in Food Science
- Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
- (2018) X. Li et al. CZECH JOURNAL OF FOOD SCIENCES
- Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
- (2018) Z. Herceg et al. CZECH JOURNAL OF FOOD SCIENCES
- Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
- (2018) Zhanmei Jiang et al. INTERNATIONAL DAIRY JOURNAL
- Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties
- (2018) Anju Boora Khatkar et al. ULTRASONICS SONOCHEMISTRY
- Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei
- (2018) Guoping Huang et al. ULTRASONICS SONOCHEMISTRY
- Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends
- (2018) Sandra Beyer Gregersen et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity
- (2018) Aliakbar Gholamhosseinpour et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Antioxidant and Oxidative Stress: A Mutual Interplay in Age-Related Diseases
- (2018) Bee Ling Tan et al. Frontiers in Pharmacology
- Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality
- (2018) Celso F. Balthazar et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria
- (2018) A.M.N.L. Abesinghe et al. INTERNATIONAL DAIRY JOURNAL
- Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
- (2018) Marine Moussier et al. FOOD HYDROCOLLOIDS
- Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels
- (2018) Yu Cheng et al. FOOD HYDROCOLLOIDS
- 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
- Ultrasonication of reconstituted whole milk and its effect on acid gelation
- (2017) Nguyen H.A. Nguyen et al. FOOD CHEMISTRY
- Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
- (2017) Xue Shen et al. FOOD HYDROCOLLOIDS
- Particle formation induced by sonication during yogurt fermentation – Impact of exopolysaccharide-producing starter cultures on physical properties
- (2017) Adrian Körzendörfer et al. FOOD RESEARCH INTERNATIONAL
- Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment
- (2017) Draženka Komes et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate
- (2017) Zahra Ahmadi et al. Innovative Food Science & Emerging Technologies
- Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk
- (2017) P. Sfakianakis et al. INTERNATIONAL DAIRY JOURNAL
- Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate
- (2017) Zhanmei Jiang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Ultrasound technology for food fermentation applications
- (2017) K. Shikha Ojha et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on microbial growth and enzyme activity
- (2017) Guoping Huang et al. ULTRASONICS SONOCHEMISTRY
- Applications of ultrasound in processing of liquid foods: A review
- (2017) L. Paniwnyk ULTRASONICS SONOCHEMISTRY
- Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel
- (2017) Xue Shen et al. ULTRASONICS SONOCHEMISTRY
- Recent approaches in physical modification of protein functionality
- (2016) Leila Mirmoghtadaie et al. FOOD CHEMISTRY
- The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
- (2016) Jonathan O'Sullivan et al. FOOD HYDROCOLLOIDS
- Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage
- (2016) Gulcin Yildiz et al. Innovative Food Science & Emerging Technologies
- Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases
- (2016) Lucía Abadía-García et al. Innovative Food Science & Emerging Technologies
- The effect of sonication and high pressure homogenisation on the properties of pure cream
- (2016) Jayani Chandrapala et al. Innovative Food Science & Emerging Technologies
- Inactivation of microbiota and selected spoilage and pathogenic bacteria in milk by combinations of ultrasound, hydrogen peroxide, and active lactoperoxidase system
- (2016) Ahamed Kamal Shamila-Syuhada et al. INTERNATIONAL DAIRY JOURNAL
- High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio
- (2016) Rikke P. Frydenberg et al. INTERNATIONAL DAIRY JOURNAL
- Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392
- (2016) Behnaz Dahri Dahroud et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability
- (2016) Amir E. Torkamani et al. JOURNAL OF DAIRY SCIENCE
- Microgel particle formation in yogurt as influenced by sonication during fermentation
- (2016) Stefan Nöbel et al. JOURNAL OF FOOD ENGINEERING
- Modification of the textural and rheological properties of cream cheese using thermosonicated milk
- (2016) José L. Almanza-Rubio et al. JOURNAL OF FOOD ENGINEERING
- 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
- (2016) Linda Johansson et al. ULTRASONICS SONOCHEMISTRY
- Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel
- (2016) Thomas Leong et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
- (2016) Oguz Gursoy et al. Emirates Journal of Food and Agriculture
- Theory of Sonochemistry
- (2016) Sukhvir Kaur Bhangu et al. Topics in Current Chemistry
- Ultrasound enhanced enzymatic hydrolysis of Parthenium hysterophorus: A mechanistic investigation
- (2015) Shuchi Singh et al. BIORESOURCE TECHNOLOGY
- Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides
- (2015) Jay Shankar Singh Yadav et al. BIOTECHNOLOGY ADVANCES
- Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach
- (2015) S. Karlović CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY
- Modifications of structures and functions of caseins: a scientific and technological challenge
- (2015) Camille Broyard et al. Dairy Science & Technology
- Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey
- (2015) Irena Barukčić et al. Innovative Food Science & Emerging Technologies
- Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk
- (2015) Giorgio Marchesini et al. Innovative Food Science & Emerging Technologies
- Quality characteristics and plasmin activity of thermosonicated skim milk and cream
- (2015) S. Vijayakumar et al. JOURNAL OF DAIRY SCIENCE
- Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
- (2015) Renda Kankanamge Chaturika Jeewanthi et al. Korean Journal for Food Science of Animal Resources
- Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage
- (2015) Tuba Erkaya et al. ULTRASONICS SONOCHEMISTRY
- Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process
- (2014) P. Sfakianakis et al. Food and Bioprocess Technology
- Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk
- (2014) Lily Zhao et al. FOOD CHEMISTRY
- The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins
- (2014) Jonathan O'Sullivan et al. FOOD HYDROCOLLOIDS
- Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures
- (2014) Bo Jiang et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication
- (2014) Jayani Chandrapala et al. JOURNAL OF DAIRY RESEARCH
- Inactivation ofListeria monocytogenesin Milk by Multifrequency Power Ultrasound
- (2014) Alonzo A. Gabriel JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates
- (2014) Hankie Uluko et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Temperature effects on the ultrasonic separation of fat from natural whole milk
- (2014) Thomas Leong et al. ULTRASONICS SONOCHEMISTRY
- Lipid oxidation volatiles absent in milk after selected ultrasound processing
- (2014) Pablo Juliano et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound improves the renneting properties of milk
- (2014) Zheng Liu et al. ULTRASONICS SONOCHEMISTRY
- Functional properties of ultrasonically generated flaxseed oil-dairy emulsions
- (2014) Akalya Shanmugam et al. ULTRASONICS SONOCHEMISTRY
- Inactivation of bacteria and yeast using high-frequency ultrasound treatment
- (2014) Shengpu Gao et al. WATER RESEARCH
- Ultrasonic Processing for Dairy Applications: Recent Advances
- (2014) Jayani Chandrapala et al. Food Engineering Reviews
- Understanding ultrasound induced sonoporation: Definitions and underlying mechanisms
- (2013) I. Lentacker et al. ADVANCED DRUG DELIVERY REVIEWS
- Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound
- (2013) Soheila Ghasemi et al. FOOD HYDROCOLLOIDS
- Influence of ultrasound on chemically induced gelation of micellar casein systems
- (2013) Jayani Chandrapala et al. JOURNAL OF DAIRY RESEARCH
- Ultrasound effects on the assembly of casein micelles in reconstituted skim milk
- (2013) Zheng Liu et al. JOURNAL OF DAIRY RESEARCH
- Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate
- (2013) Sun Yanjun et al. JOURNAL OF FOOD ENGINEERING
- Effect of ultrasound treatment on particle size and molecular weight of whey proteins
- (2013) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
- Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat
- (2013) Ashwini Wagh et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins
- (2013) Chatrapati V.R.K. Tammineedi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Application of low-intensity pulsed ultrasound to increase bio-ethanol production
- (2013) Mohamed Shaheen et al. RENEWABLE ENERGY
- Ultrasound stimulated production of a fibrinolytic enzyme
- (2013) Devchand N. Avhad et al. ULTRASONICS SONOCHEMISTRY
- Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey
- (2013) Amir Ehsan Torkamani et al. ULTRASONICS SONOCHEMISTRY
- Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria
- (2013) Shengpu Gao et al. ULTRASONICS SONOCHEMISTRY
- Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism
- (2013) Shengpu Gao et al. ULTRASONICS SONOCHEMISTRY
- Emulsification by high frequency ultrasound using piezoelectric transducer: Formation and stability of emulsifier free emulsion
- (2013) Messaouda Kaci et al. ULTRASONICS SONOCHEMISTRY
- Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions
- (2012) Dragana Stanic-Vucinic et al. FOOD CHEMISTRY
- Degradation during application of ultrasound in food processing: A review
- (2012) Daniella Pingret et al. FOOD CONTROL
- The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures
- (2012) Jayani Chandrapala et al. FOOD RESEARCH INTERNATIONAL
- Sensory characteristics and functionality of sonicated whey
- (2012) S. Martini et al. FOOD RESEARCH INTERNATIONAL
- Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk
- (2012) Giorgio Marchesini et al. Innovative Food Science & Emerging Technologies
- The effect of ultrasound on the physical and functional properties of skim milk
- (2012) Akalya Shanmugam et al. Innovative Food Science & Emerging Technologies
- The effect of ultrasound on casein micelle integrity
- (2012) J. Chandrapala et al. JOURNAL OF DAIRY SCIENCE
- Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound
- (2012) Dragana Stanic-Vucinic et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk
- (2012) Joo-Ann Ewe et al. ULTRASONICS SONOCHEMISTRY
- The Structure of the Casein Micelle of Milk and Its Changes During Processing
- (2012) Douglas G. Dalgleish et al. Annual Review of Food Science and Technology
- Effect of high intensity ultrasound on carbohydrate metabolism of bifidobacteria in milk fermentation
- (2011) Thi My Phuc Nguyen et al. FOOD CHEMISTRY
- Food protein functionality: A comprehensive approach
- (2011) E. Allen Foegeding et al. FOOD HYDROCOLLOIDS
- Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
- (2011) Bogdan Zisu et al. JOURNAL OF DAIRY RESEARCH
- Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
- (2011) A.P. Marafon et al. JOURNAL OF DAIRY SCIENCE
- Comparative study of high intensity ultrasound effects on food proteins functionality
- (2011) C. Arzeni et al. JOURNAL OF FOOD ENGINEERING
- First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics
- (2011) Daniella Pingret et al. JOURNAL OF FOOD SCIENCE
- Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components
- (2011) N. Gera et al. JOURNAL OF FOOD SCIENCE
- Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk
- (2011) Burcu Engin et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease
- (2011) Ashkan Madadlou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods
- (2011) P. Juliano et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
- (2011) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound treatment enhances cholesterol removal ability of lactobacilli
- (2011) Huey-Shi Lye et al. ULTRASONICS SONOCHEMISTRY
- Thermophilic bacilli and their importance in dairy processing
- (2010) Sara A. Burgess et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life
- (2010) Daniela Bermúdez-Aguirre et al. JOURNAL OF FOOD SCIENCE
- Effect of ultrasound on the technological properties and bioactivity of food: a review
- (2010) Ana Cristina Soria et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 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
- Ultrasound assisted crystallization for the recovery of lactose in an anti-solvent acetone
- (2009) S. R. Patel et al. CRYSTAL RESEARCH AND TECHNOLOGY
- Impact of ultrasound on dairy spoilage microbes and milk components
- (2009) Michelle Cameron et al. Dairy Science & Technology
- The ultrasonic processing of dairy products – An overview
- (2009) Muthupandian Ashokkumar et al. Dairy Science & Technology
- A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
- (2009) Joerg Riener et al. FOOD CHEMISTRY
- Environmental impact of novel thermal and non-thermal technologies in food processing
- (2009) R.N. Pereira et al. FOOD RESEARCH INTERNATIONAL
- Stimulating fermentative activities of bifidobacteria in milk by highintensity ultrasound
- (2009) Thi My Phuc Nguyen et al. INTERNATIONAL DAIRY JOURNAL
- Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk
- (2009) E. Chouliara et al. INTERNATIONAL DAIRY JOURNAL
- In Vitro Effect of Ultrasound on Bacteria and Suggested Protocol for Sonication and Diagnosis of Prosthetic Infections
- (2009) T. Monsen et al. JOURNAL OF CLINICAL MICROBIOLOGY
- COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO-SONICATION TREATMENTS
- (2009) DANIELA BERMÚDEZ-AGUIRRE et al. JOURNAL OF FOOD QUALITY
- Low-frequency ultrasound in biotechnology: state of the art
- (2009) Ekaterina V. Rokhina et al. TRENDS IN BIOTECHNOLOGY
- The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
- (2008) Joerg Riener et al. FOOD CHEMISTRY
- Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication
- (2008) Daniela Bermúdez-Aguirre et al. Innovative Food Science & Emerging Technologies
- Characterisation of volatile compounds generated in milk by high intensity ultrasound
- (2008) Joerg Riener et al. INTERNATIONAL DAIRY JOURNAL
- Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
- (2008) D. Bermúdez-Aguirre et al. JOURNAL OF FOOD SCIENCE
- Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat
- (2008) S. Martini et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Probiotics: A Critical Review of Their Potential Role as Antihypertensives, Immune Modulators, Hypocholesterolemics, and Perimenopausal Treatments
- (2008) Min-Tze Liong NUTRITION REVIEWS
- Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication
- (2007) Daniela Bermúdez-Aguirre et al. Innovative Food Science & Emerging Technologies
- Ultrasonic innovations in the food industry: From the laboratory to commercial production
- (2007) Alex Patist et al. Innovative Food Science & Emerging Technologies
- Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
- (2007) Greta Krešić et al. JOURNAL OF FOOD ENGINEERING
- Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
- (2007) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now