Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

The use of ultrasonics for nanoemulsion preparation

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Natural Sciences, Materials Science, Physics +12

Emulsification by ultrasound: drop size distribution and stability

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Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

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Agriculture, Food Science, Nutritional Sciences +12

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Agriculture, Food Science, Drug Delivery +13

Effects of ultrasound on milk homogenization and fermentation with yogurt starter

Hongyu Wu, G. Hulbert, John R. Mount · Innovative Food Science & Emerging Technologies · 2000 · 352 citations

Agriculture, Dairy Science, Food Science +14