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For: Silva M, Zisu B, Chandrapala J. Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios. Ultrasonics Sonochemistry 2018;49:268-76. [DOI: 10.1016/j.ultsonch.2018.08.015] [Cited by in Crossref: 30] [Cited by in F6Publishing: 32] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 Silva M, Kadam MR, Munasinghe D, Shanmugam A, Chandrapala J. Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies. Foods 2022;11:2999. [DOI: 10.3390/foods11192999] [Reference Citation Analysis]
2 Gao Y, Meng Z. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review. Crit Rev Food Sci Nutr 2022;:1-12. [PMID: 36073738 DOI: 10.1080/10408398.2022.2119365] [Reference Citation Analysis]
3 Ma Y, Liu Y, Yu H, Mu S, Li H, Liu X, Zhang M, Jiang Z, Hou J. Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication. LWT 2022;158:113141. [DOI: 10.1016/j.lwt.2022.113141] [Cited by in Crossref: 11] [Cited by in F6Publishing: 15] [Article Influence: 11.0] [Reference Citation Analysis]
4 Zhang Y, Zhang S, Song B, Wang X, Zhang W, Li W, Pang X, Zhu H, Lu J, Lv J. Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound. International Dairy Journal 2022;126:105293. [DOI: 10.1016/j.idairyj.2021.105293] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Abrahamsen RK, Narvhus JA. Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
6 Odelli D, Sarigiannidou K, Soliani A, Marie R, Mohammadifar MA, Jessen F, Spigno G, Vall-Llosera M, de Carvalho AF, Verni M, Casanova F. Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment. Foods 2022;11:659. [PMID: 35267292 DOI: 10.3390/foods11050659] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Gani A, Noor N, Gani A, J.l.h J, Shah A, Ashraf ZU. Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101612] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Gamlath CJ, Martin GJ, Ashokkumar M. Non-thermal Treatment of Milk: Ultrasonics and Megasonics. Encyclopedia of Dairy Sciences 2022. [DOI: 10.1016/b978-0-12-818766-1.00160-4] [Reference Citation Analysis]
9 Cui Q, Dong Y, Zhang A, Wang X, Zhao X. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. Food Bioscience 2021;44:101353. [DOI: 10.1016/j.fbio.2021.101353] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
10 Bredihin S, Andreev V, Martekha A, Schenzle M, Korotkiy I. Erosion potential of ultrasonic food processing. Foods and Raw Materials 2021;9:335-344. [DOI: 10.21603/2308-4057-2021-2-335-344] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Song B, Zhang Y, Yang B, Zhu P, Pang X, Xie N, Zhang S, Lv J. Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate. Foods 2021;10:2673. [PMID: 34828953 DOI: 10.3390/foods10112673] [Reference Citation Analysis]
12 Cui Q, Sun Y, Zhou Z, Cheng J, Guo M. Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates. Foods 2021;10:2462. [PMID: 34681510 DOI: 10.3390/foods10102462] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
13 Chen C, Mei J, Xie J. Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15642] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Bui ATH, Cozzolino D, Zisu B, Chandrapala J. The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound. LWT 2021;147:111677. [DOI: 10.1016/j.lwt.2021.111677] [Reference Citation Analysis]
15 Silva M, Chandrapala J. Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1934006] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
16 Hong Bui AT, Cozzolino D, Zisu B, Chandrapala J. Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat. International Dairy Journal 2021;117:104983. [DOI: 10.1016/j.idairyj.2021.104983] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
17 Bui ATH, Cozzolino D, Zisu B, Chandrapala J. Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound. Food Bioprocess Technol 2021;14:1169-83. [DOI: 10.1007/s11947-021-02619-w] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
18 Jiang S, Zhao D, Nian Y, Wu J, Zhang M, Li Q, Li C. Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage. Food Chem 2021;352:129398. [PMID: 33652197 DOI: 10.1016/j.foodchem.2021.129398] [Cited by in Crossref: 23] [Cited by in F6Publishing: 25] [Article Influence: 23.0] [Reference Citation Analysis]
19 Silva M, Zisu B, Chandrapala J. Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound. Int J Food Sci Technol 2021;56:897-908. [DOI: 10.1111/ijfs.14737] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 7.0] [Reference Citation Analysis]
20 Yang M, Zeng Q, Wang Y, Qin J, Zheng J, Wa W. Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates. LWT 2021;136:110319. [DOI: 10.1016/j.lwt.2020.110319] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
21 Li W, Gamlath CJ, Pathak R, Martin GJ, Ashokkumar M. Ultrasound – The Physical and Chemical Effects Integral to Food Processing. Innovative Food Processing Technologies 2021. [DOI: 10.1016/b978-0-08-100596-5.22679-6] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
22 Thi Hong Bui A, Cozzolino D, Zisu B, Chandrapala J. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a review. J Dairy Res 2020;87:501-12. [PMID: 33353571 DOI: 10.1017/S0022029920001107] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
23 Silva M, Anh Bui TH, Dharmadana D, Zisu B, Chandrapala J. Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures. Food Hydrocolloids 2020;109:106143. [DOI: 10.1016/j.foodhyd.2020.106143] [Cited by in Crossref: 18] [Cited by in F6Publishing: 13] [Article Influence: 9.0] [Reference Citation Analysis]
24 Akdeniz V, Akalın AS. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2020.1830027] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
25 Silva M, Zisu B, Chandrapala J. INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION. Food Structure 2020;26:100157. [DOI: 10.1016/j.foostr.2020.100157] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
26 Zhou X, Wang C, Sun X, Zhao Z, Guo M. Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin. Molecules 2020;25:E3637. [PMID: 32785104 DOI: 10.3390/molecules25163637] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
27 Wang B, Du X, Kong B, Liu Q, Li F, Pan N, Xia X, Zhang D. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics Sonochemistry 2020;64:104860. [DOI: 10.1016/j.ultsonch.2019.104860] [Cited by in Crossref: 40] [Cited by in F6Publishing: 45] [Article Influence: 20.0] [Reference Citation Analysis]
28 Silva M, Zisu B, Chandrapala J. Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins. Food Chemistry 2020;309:125758. [DOI: 10.1016/j.foodchem.2019.125758] [Cited by in Crossref: 14] [Cited by in F6Publishing: 15] [Article Influence: 7.0] [Reference Citation Analysis]
29 Thilakarathna RCN, Madhusankha GDMP. Impact of Ultra-Sonication on Gelation Process in Dairy Products Incorporated with Polysaccharides. FNS 2020;10:327-335. [DOI: 10.4236/fns.2020.105024] [Reference Citation Analysis]
30 Thilakarathna RCN, Madhusankha GDMP. Impact of Ultra-Sonication on Gelation Process in Dairy Products Incorporated with Polysaccharides. FNS 2020;11:327-335. [DOI: 10.4236/fns.2020.115024] [Reference Citation Analysis]
31 Munir M, Nadeem M, Qureshi TM, Leong TS, Gamlath CJ, Martin GJ, Ashokkumar M. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. Innovative Food Science & Emerging Technologies 2019;57:102192. [DOI: 10.1016/j.ifset.2019.102192] [Cited by in Crossref: 54] [Cited by in F6Publishing: 59] [Article Influence: 18.0] [Reference Citation Analysis]