Mayumi Silva

Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios

Mayumi Silva, Bogdan Zisu, Jayani Chandrapala · Ultrasonics Sonochemistry · 2018 · 64 citations

Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage

Malsha Dinali, Rumesh Liyanage, Mayumi Silva et al. · Food Reviews International · 2024 · 54 citations · Full text

Tissue Engineering, Engineering, Plant-based Meat Analogues +16

Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins

Mayumi Silva, Bogdan Zisu, Jayani Chandrapala · Food Chemistry · 2019 · 46 citations

Food Chemistry, Food Colloid, Emulsification Properties +6

Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures

Mayumi Silva, Anh Thi Hong Bui, Durga Dharmadana et al. · Food Hydrocolloids · 2020 · 46 citations

Food Colloid, Protein Engineering, Food Engineering +3

Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound

Mayumi Silva, Bogdan Zisu, Jayani Chandrapala · International Journal of Food Science & Technology · 2020 · 13 citations

Food Colloid, Engineering, Food Biophysics +20