Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

The use of ultrasonics for nanoemulsion preparation

Sandra E. Kentish, Tim J. Wooster, Muthupandian Ashokkumar et al. · Innovative Food Science & Emerging Technologies · 2007 · 620 citations · Full text

Materials Science, Nanoemulsion Preparation, Engineering +5

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 388 citations

Droplet Size, Food Colloid, Food Engineering +3

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

Lifen Zhang, Xinqian Ye, Tian Ding et al. · Ultrasonics Sonochemistry · 2012 · 348 citations

Engineering, Sonoelectrochemistry, Ultrasound Effects +8

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhenbao Zhu, Weiduo Zhu, Jianhua Yi et al. · Food Research International · 2018 · 337 citations

Food Chemistry, Functional Properties, Engineering +8

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Lijuan Wang, Shou‐Wei Yin, Leiyan Wu et al. · Food Chemistry · 2016 · 226 citations

Materials Science, Food Colloid, Chemical Engineering +7