Effect of ultrasound on the technological properties and bioactivity of food: a review.

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Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources (2017, background): “Modified from Soria and Villamiel [6].”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “Applications of ultrasound technology for food processing were a topic of several reviews [62, 65, 94–102] and book chapters [74, 80, 86, 103, 104] published in the last few years.”
Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review (2017, background): “When the tip is submerged in liquids, the mechanical energy at the tip is delivered to the 105 medium as the tip vibrates generating acoustic waves (Martini, 2013; Soria & Villamiel, 2010; 106 Trujillo & Knoerzer, 2011a).”