| scholarly article | Q13442814 |
| P356 | DOI | 10.1016/J.ULTSONCH.2009.10.014 |
| P698 | PubMed publication ID | 19948420 |
| P50 | author | Sandra E. Kentish | Q41647374 |
| Muthupandian Ashokkumar | Q60656270 | ||
| P2093 | author name string | Bogdan Zisu | |
| Raman Bhaskaracharya | |||
| P2860 | cites work | Complex Between β-Lactoglobulin and κ-Casein. A Review | Q39987089 |
| Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk | Q40776676 | ||
| Sonication of proteins causes formation of aggregates that resemble amyloid | Q42078881 | ||
| Structural and functional changes in ultrasonicated bovine serum albumin solutions. | Q50476014 | ||
| Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. | Q51754327 | ||
| Hot topic: Sonication increases the heat stability of whey proteins | Q58128938 | ||
| Selected Applications of Ultrasonics in Food Processing | Q58128984 | ||
| Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions | Q59332877 | ||
| Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins | Q65556780 | ||
| P433 | issue | 6 | |
| P304 | page(s) | 1075-1081 | |
| P577 | publication date | 2009-11-04 | |
| P1433 | published in | Ultrasonics Sonochemistry | Q26197 |
| P1476 | title | Ultrasonic processing of dairy systems in large scale reactors | |
| P478 | volume | 17 |
| Q58127149 | A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions |
| Q49814197 | A study of the effectiveness and energy efficiency of ultrasonic emulsification |
| Q46954189 | Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments. |
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| Q91264551 | Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties |
| Q58874261 | Effect of Ultrasound Treatment on the Evolution of Solubility of Milk Protein Concentrate Powder |
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| Q58128234 | Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders |
| Q31138542 | Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. |
| Q47894721 | Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel. |
| Q50048649 | Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage |
| Q58128250 | Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate |
| Q90773090 | Functionalised dairy streams: Tailoring protein functionality using sonication and heating |
| Q58381825 | High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders |
| Q91025239 | Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios |
| Q46978266 | Influence of ultrasound on chemically induced gelation of micellar casein systems |
| Q38826965 | Intensified recovery of valuable products from whey by use of ultrasound in processing steps - A review |
| Q50180957 | Is reproducibility inside the bag? Special issue fundamentals and applications of sonochemistry ESS-15. |
| Q87618688 | Lipid oxidation volatiles absent in milk after selected ultrasound processing |
| Q47409998 | Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect |
| Q38823862 | Novel trends in engineered milk products |
| Q92821077 | Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review |
| Q90593947 | Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration |
| Q87804019 | Sonocrystallisation of lactose in concentrated whey |
| Q41612589 | Spiral computed tomography evaluation of rabbit VX2 hepatic tumors treated with 20 kHz ultrasound and microbubbles |
| Q46262563 | Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers. |
| Q91043895 | Ultrasonic pretreatment of food waste to accelerate enzymatic hydrolysis for glucose production |
| Q47635136 | Ultrasound assisted synthesis of stable oil in milk emulsion: Study of operating parameters and scale-up aspects |
| Q47347765 | Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization. |
| Q55497436 | Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. |
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