Applications of ultrasound in food technology: Processing, preservation and extraction.

By F. Chemat, Zill-e-huma, Muhammed Kamran Khan. Ultrasonics sonochemistry, 2011

2,375 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/ebda31250e7295fc987c173ea6e549306d35a536

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. M. Hayes
2. S. Bleakley

In Food Science

1. E. Karangwa
2. M. Gallo
3. M. Hayes
4. L. Ferrara
5. Huabin Li
6. Xiaoming Zhang
7. Khizar Hayat
8. S. Abbas

In Materials Chemistry

1. M. Hayes
2. S. Bleakley

Citations in the corpus

• Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, positive): “MAE has attracted attention for extraction of compounds due low energy efficiency, although its use in algae may be limited by impaired function with dried samples [81].”
• An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, positive): “However, a number of potential benefits offered by ultrasonic emulsification over conventional emulsification methods are recognized by several researchers [39, 42, 46, 65, 72, 74–81].”
• Application of Ultrasound in Food Science and Technology: A Perspective (2018, background): “A complete picture of our current knowledge of the application of US in food technology was presented in a review by Chemat et al. (2011) [57].”