[HTML][HTML] Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

A Taha, E Ahmed, A Ismaiel, M Ashokkumar… - Trends in Food Science …, 2020 - Elsevier
Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

L Zhou, J Zhang, L Xing, W Zhang - Trends in Food Science & Technology, 2021 - Elsevier
Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications

N Mehta, P Kumar, AK Verma, P Umaraw, SK Khatkar… - Foods, 2022 - mdpi.com
Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion

A Qayum, A Rashid, Q Liang, Y Wu… - … reviews in food …, 2023 - Wiley Online Library
Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

[HTML][HTML] Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power …

JT Guimarães, EK Silva, VO Alvarenga… - Ultrasonics …, 2018 - Elsevier
In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on
non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high …

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate/octenyl succinic anhydride starch/inulin …

L Guo, L Fan, Y Zhou, J Li - International Journal of Biological …, 2023 - Elsevier
The aim of this study was to constitute microcapsule systems with high oil loading capacity
by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) …

Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying

RV de Barros Fernandes, SV Borges, EK Silva… - Industrial crops and …, 2016 - Elsevier
This study aimed to evaluate the influence of the encapsulating matrix on producing spray-
dried ginger essential oil powders using blends of gum Arabic (GA), maltodextrin (MD) and …

[HTML][HTML] Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of …

AR Salve, K Pegu, SS Arya - Ultrasonics Sonochemistry, 2019 - Elsevier
Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic
cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut …

Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

CO Dias, JSO de Almeida, SS Pinto… - Food bioscience, 2018 - Elsevier
The aim of this study was to produce a powdered probiotic passion fruit juice, in order to
develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with …

Cashew gum and inulin: New alternative for ginger essential oil microencapsulation

RV de Barros Fernandes, DA Botrel, EK Silva… - Carbohydrate …, 2016 - Elsevier
This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used
as wall materials, on the characteristics of ginger essential oil microencapsulated by spray …