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For: Chandrapala J, Zisu B, Palmer M, Kentish S, Ashokkumar M. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrason Sonochem 2011;18:951-7. [PMID: 21262585 DOI: 10.1016/j.ultsonch.2010.12.016] [Citation(s) in RCA: 402] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 12/24/2010] [Accepted: 12/27/2010] [Indexed: 05/22/2023]

For:	Chandrapala J, Zisu B, Palmer M, Kentish S, Ashokkumar M. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrason Sonochem 2011;18:951-7. [PMID: 21262585 DOI: 10.1016/j.ultsonch.2010.12.016] [Citation(s) in RCA: 402] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 12/24/2010] [Accepted: 12/27/2010] [Indexed: 05/22/2023]

Number	Cited by Other Article(s)
401	Rodriguez-Turienzo L, Cobos A, Diaz O. Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar). INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.12.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
402	Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A. Comparative study of high intensity ultrasound effects on food proteins functionality. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.018] [Citation(s) in RCA: 418] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
403	Anti-solvent sonocrystallisation of lactose. CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA 2011. [DOI: 10.2478/v10176-011-0030-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Abstract Anti-solvent sonocrystallisation of lactose The present work deals with ultrasound assisted crystallisation of lactose from lactose solution. The crystallisation of lactose was completed rapidly by applying the ultrasound waves in the presence of an anti-solvent (n-propanol), at the room temperature (30±3°C). The yield of lactose was found to be more than 85% (w/w) in 4 minutes of sonication. The spread of the crystal size distribution was found to decrease with increase in sonication time. Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse