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Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization

A.M.N.L. Abesinghe, J. K. Vidanarachchi, Nazrul Islam, Sangeeta Prakash, K.F.S.T. Silva, Bhesh Bhandari, Azharul Karim

Innovative Food Science & Emerging Technologies · 2019 · 68 citations · 41 references

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41

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

Xue Shen, Tianqi Fang, Feng Gao et al. · Food Hydrocolloids · 2016 · 287 citations

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Zeta Potential of Food Matrices

Cynthia Cano-Sarmiento, Darío Iker Téllez‐Medina, Rubí Viveros-Contreras et al. · Food Engineering Reviews · 2018 · 277 citations

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Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane

Olivia Ménard, Sarfraz Ahmad, Florence Rousseau et al. · Food Chemistry · 2009 · 258 citations

, , +17

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Yun Shao, Chuan‐He Tang · Food Hydrocolloids · 2013 · 223 citations

, , +15

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Ahmed Taha, Zhuo Zhang, Amr M. Bakry et al. · Ultrasonics Sonochemistry · 2018 · 218 citations

, , +15