Work

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Year: 2007

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2007.05.005

Authors: Muthupandian Ashokkumar, Devi Sunartio, Sandra Kentish, Raymond Mawson, Lloyd Simons, Kamaljit Vilkhu, Cornelis (Kees) Versteeg

Institution: The University of Melbourne

Language: English

Topic: Ultrasound and Cavitation Phenomena

Subfield: Acoustics and Ultrasonics

Field: Physics and Astronomy

Domain: Physical Sciences

Open Access status: closed

Funder: University of Melbourne

OpenAlex ID: W2053923304

FWCI: 9.063

Cites: 28

Cited by: 406

Related to: 10