Online citations, reference lists, and bibliographies.
Please confirm you are human
(Sign Up for free to never see this)
← Back to Search

Ultrasonic Preparation Of Food Emulsions

A. Shanmugam, M. Ashokkumar
Published 2017 · Materials Science

Save to my Library
Download PDF
Analyze on Scholarcy
Share
This paper references
10.1146/ANNUREV.FL.16.010184.001255
Modern Optical Techniques in Fluid Mechanics
and W Lauterborn (1984)
10.1080/01932690208984209
Ultrasound Emulsification—An Overview
J. P. Canselier (2002)
10.1016/S0924-2244(00)89139-6
Advances in the application of ultrasound in food analysis and processing
D. J. Mcclements (1995)
10.1016/J.BEJ.2008.10.006
A review of applications of cavitation in biochemical engineering/biotechnology
P. Gogate (2009)
10.1016/J.IFSET.2007.07.005
The use of ultrasonics for nanoemulsion preparation
S. E. Kentish (2008)
10.1017/S000711451000454X
Lymphatic absorption of α-linolenic acid in rats fed flaxseed oil-based emulsion.
L. Couëdelo (2011)
10.1016/J.FOODHYD.2014.01.006
Ultrasonic preparation of stable flax seed oil emulsions in dairy systems - Physicochemical characterization
Akalya Shanmugam (2014)
10.1016/J.FOODRES.2012.07.056
Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats
T. Dey (2012)
10.1016/j.ultsonch.2009.11.006
Power ultrasonic transducers with extensive radiators for industrial processing.
J. Gallego‐Juárez (2010)
10.1016/j.ultsonch.2012.11.011
Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
O. Kaltsa (2013)
10.1016/S1359-0294(00)00065-0
Emulsions — creaming phenomena☆
M. M. Robins (2000)
10.1016/J.ULTSONCH.2007.06.011
Ultrasound emulsification: effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size.
S. Gaikwad (2008)
10.1016/J.FOODCONT.2013.09.015
Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions
L. Salvia-Trujillo (2014)
10.1016/j.ultsonch.2013.09.019
Physical and chemical characteristics of ultrasonically-prepared water-in-diesel fuel: effects of ultrasonic horn position and water content.
Y. Kojima (2014)
10.1201/9781439823309
Proteins in food processing.
R. Yada (2004)
10.1039/C2SM06903B
Nanoemulsions versus microemulsions: terminology, differences, and similarities
D. J. Mcclements (2012)
10.1533/9781845692612
Tamime and Robinson's Yoghurt
A. Tamime (2007)
10.1002/EJLT.201100321
Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions
T. D. Hadnađev (2013)
10.1016/J.CEP.2013.02.010
Scalable high-power ultrasonic technology for the production of translucent nanoemulsions
A. Peshkovsky (2013)
10.1017/S0022112078002244
Acoustic emulsification. Part 2. Breakup of the large primary oil droplets in a water medium
M. Li (1978)
10.1016/J.CIS.2003.10.023
Formation and stability of nano-emulsions.
T. Tadros (2004)
10.1021/la104221q
How to prepare and stabilize very small nanoemulsions.
Thomas Delmas (2011)
10.1016/J.JCIS.2007.03.059
Emulsification in turbulent flow 1. Mean and maximum drop diameters in inertial and viscous regimes.
N. Vankova (2007)
10.1016/S1350-4177(03)00102-0
Potential uses of ultrasound in the biological decontamination of water.
T. Mason (2003)
10.1016/j.ultsonch.2012.04.005
Impact of process parameters in the generation of novel aspirin nanoemulsions--comparative studies between ultrasound cavitation and microfluidizer.
S. Y. Tang (2013)
10.1007/978-1-4419-7472-3_3
Ultrasound Applications in Food Processing
D. Bermúdez-Aguirre (2011)
10.1016/j.ultsonch.2010.11.016
The characterization of acoustic cavitation bubbles - an overview.
M. Ashokkumar (2011)
10.3923/AJFT.2012.532.541
Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
K. Chalothorn (2012)
10.1016/J.FOODHYD.2013.07.009
Beverage emulsions: Recent developments in formulation, production, and applications
T PiorkowskiDaniel (2014)
10.1016/j.ultsonch.2011.05.017
Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology.
Po-Hsien Li (2012)
10.1016/S0268-005X(01)00120-5
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E. Dickinson (2003)
10.1016/j.ultsonch.2013.12.017
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch.
Shabbar Abbas (2014)
10.1002/AIC.690010303
Fundamentals of the hydrodynamic mechanism of splitting in dispersion processes
J. Hinze (1955)
10.1007/s12393-013-9065-4
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters
R. Santana (2013)
10.1016/j.ultsonch.2012.08.010
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity.
V. Ghosh (2013)
10.1080/09637480600888834
Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London
Sarojini J. K. A. Ubhayasekera (2006)
10.1016/j.ultsonch.2014.03.020
Functional properties of ultrasonically generated flaxseed oil-dairy emulsions.
Akalya Shanmugam (2014)
10.1016/J.IFSET.2012.06.005
The effect of ultrasound on the physical and functional properties of skim milk
Akalya Shanmugam (2012)
10.1021/IE9804172
Sonochemistry: Science and Engineering
L. Thompson (1999)
10.1007/s11947-015-1492-1
Characterization of Ultrasonically Prepared Flaxseed oil Enriched Beverage/Carrot Juice Emulsions and Process-Induced Changes to the Functional Properties of Carrot Juice
Akalya Shanmugam (2015)
10.1016/J.TIFS.2010.04.003
Effect of ultrasound on the technological properties and bioactivity of food: a review.
A. Soria (2010)
10.1051/DST/2009044
The ultrasonic processing of dairy products — An overview
M. Ashokkumar (2010)
10.1039/CS9871600239
Sonochemistry. Part 1—The physical aspects
J. Lorimer (1987)
10.1201/9781439824207
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
N. Garti (2008)
10.3168/jds.2010-3551
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound.
M. Corzo-Martínez (2011)
10.1021/jf2019853
Interfacial and oil/water emulsions characterization of potato protein isolates.
A. Romero (2011)
10.1080/10942910600596464
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
Seid Mahdi Jafari (2006)
10.1016/0255-2701(94)04005-2
Developments in the continuous mechanical production of oil-in-water macro-emulsions
H. Karbstein (1995)
10.1111/J.1750-3841.2007.00507.X
Emulsion-based delivery systems for lipophilic bioactive components.
D. J. Mcclements (2007)
10.1016/J.IFSET.2007.05.005
Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
M. Ashokkumar (2008)
10.1016/j.ultsonch.2009.02.008
Minimising oil droplet size using ultrasonic emulsification.
T. Leong (2009)
10.1017/S0022112078002232
Acoustic emulsification. Part 1. The instability of the oil-water interface to form the initial droplets
M. Li (1978)
10.1016/j.ultsonch.2012.01.010
Ultrasonics in food processing.
J. Chandrapala (2012)
10.1016/J.JFOODENG.2007.03.007
Production of sub-micron emulsions by ultrasound and microfluidization techniques
S. Jafari (2007)
10.1039/CS9972600443
Ultrasound in synthetic organic chemistry
T. J. Mason (1997)
10.1016/J.FOODHYD.2007.09.006
Re-coalescence of emulsion droplets during high-energy emulsification
S. Jafari (2008)
10.1007/s12393-013-9066-3
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
Shabbar Abbas (2013)
10.1002/CEAT.200406111
High‐Pressure Homogenization as a Process for Emulsion Formation
S. Schultz (2004)
10.1016/S1350-4177(98)00027-3
Emulsification by ultrasound: drop size distribution and stability.
B. Abismaı̈l (1999)
10.1111/j.1750-3841.2010.01959.x
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
R. Charoen (2011)
10.1103/PHYSREVLETT.102.084302
Effect of power and frequency on bubble-size distributions in acoustic cavitation.
Adam Brotchie (2009)
10.1016/J.COCIS.2011.06.003
Structures and stability of lipid emulsions formulated with sodium caseinate
C. Huck-Iriart (2011)
10.1016/J.ULTSONCH.2007.03.003
Sonoluminescence, sonochemistry (H2O2 yield) and bubble dynamics: frequency and power effects.
Parag M. Kanthale (2008)
10.1080/01932691.2011.648498
Preparation and Application of Nanoemulsions in the Last Decade (2000–2010)
A. Maali (2013)
10.1080/87559129.2012.692140
Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing
J. Chandrapala (2013)
10.1016/J.TIFS.2012.01.010
Ultrasonics in food processing – Food quality assurance and food safety
J. Chandrapala (2012)
10.1016/0009-2509(93)80021-H
Principles of emulsion formation
P. Walstra (1993)
10.1080/01932691.2013.807742
Walnut Oil Nanoemulsion: Optimization of the Emulsion Capacity, Cloudiness, Density, and Surface Tension
Mina Homayoonfal (2014)
10.1016/j.foodchem.2014.06.097
Formulation and characterisation of wheat bran oil-in-water nanoemulsions.
Sara Rebolleda (2015)
10.1515/REVCE.1999.15.1.41
ULTRASOUND ASSISTED CHEMICAL PROCESSES
M. Ashokkumar (1999)
10.1111/J.1365-2621.1977.TB01524.X
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING
E. Tornberg (1977)
10.1007/s11947-014-1266-1
Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan
O. Kaltsa (2014)
10.1016/J.FOODHYD.2008.09.017
Stability of emulsions for parenteral feeding: Preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant
Miguel Wulff-Pérez (2009)
10.1016/J.FOODHYD.2008.08.005
Hydrocolloids as emulsifiers and emulsion stabilizers
E. Dickinson (2009)



Semantic Scholar Logo Some data provided by SemanticScholar