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 …

Innovative technologies for extraction and microencapsulation of bioactives from plant-based food waste and their applications in functional food development

M Pattnaik, P Pandey, GJO Martin, HN Mishra… - Foods, 2021 - mdpi.com
The by-products generated from the processing of fruits and vegetables (F&V) largely are
underutilized and discarded as organic waste. These organic wastes that include seeds …

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 …

Recent advances in the spray drying encapsulation of essential fatty acids and functional oils

M Geranpour, E Assadpour, SM Jafari - Trends in Food Science & …, 2020 - Elsevier
Background The essential fatty acids (EFAs) are recognized as functional oils for humans as
they possess nutritional and pharmaceutical benefits and can promote whole-body health in …

Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying

L Tavares, CPZ Noreña - Food Hydrocolloids, 2019 - Elsevier
This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey
protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94 …

Tailoring the morphology and properties of starch aerogels and cryogels via starch source and process parameter

F Zou, T Budtova - Carbohydrate Polymers, 2021 - Elsevier
Porous starch materials with various morphology and properties were made via starch
dissolution, retrogradation and drying either with supercritical CO 2 (“aerogels”) or …

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

T Zheng, X Li, A Taha, Y Wei, T Hu, PB Fatamorgana… - Food …, 2019 - Elsevier
The effects of high intensity (low-frequency) ultrasound (HIU, 80 W cm− 2, 20 kHz for 0, 10 or
25 min) on the physicochemical properties of native, alcohol denatured and heat moisture …

[HTML][HTML] Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability

H Scudino, EK Silva, A Gomes, JT Guimarães… - Ultrasonics …, 2020 - Elsevier
The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity
ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical …

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) …

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 …