Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
By M. Ashokkumar, D. Sunartio, S. Kentish, R. Mawson, L. Simons, K. S. Vilkhu, C. Versteeg. 2008
389 citations recorded by the source corpus.
Subfields: Biotechnology, Materials Chemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/88a19da22d980b1a720f9727b0323e0179cff195
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- S. Kentish
- M. Ashokkumar
- H. Feng
- A. Soria
- M. Villamiel
- D. McClements
- A. Shanmugam
Citations in the corpus
- The Physical and Chemical Effects of Ultrasound (2011, background): “(20 kHz), or by the addition of a free radical scavenger such as ascorbic acid (Ashokkumar et al., 2008).”
- Effect of ultrasound on the technological properties and bioactivity of food: a review. (2010, background): “Therefore, the food industry is constantly searching for emergent mild processing technologies such as high pressure processing, pulsed electric and magnetic fields, etc, not only to obtain high-quality food with “fresh-like” characteristics, but also food with improved or even novel functionalities”
- Applications of power ultrasound in food processing. (2014, background): “This approach has been considered for the enhancement of antioxidant activity (Ashokkumar et al. 2008) but is not the focus here.”
- An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “Ultrasonication is found helpful in the inactivation of enzymes and microbes [44–55], modification of food ingredients [56–59], crystallization processes [46, 59, 60], extraction of natural compounds [46, 61–65], homogenization [59, 66] and emulsification to produce nano-scale materials [14, 16, 39,”
- Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, neutral): “The degradative effect of radical sonochemistry, which is the most relevant aspect in terms of improving bioavailability of algal proteins, is not produced by the ultrasound waves, but rather by the formation, growth, and implosion of bubbles formed by what is known as acoustic cavitation [79].”