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Number Cited by Other Article(s)
1
Gao Y, Meng Z. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review. Crit Rev Food Sci Nutr 2022;64:1882-1893. [PMID: 36073738 DOI: 10.1080/10408398.2022.2119365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
2
da Silva TLT, Danthine S, Martini S. Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system. ULTRASONICS SONOCHEMISTRY 2021;74:105550. [PMID: 33883101 PMCID: PMC8165667 DOI: 10.1016/j.ultsonch.2021.105550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/01/2021] [Accepted: 04/03/2021] [Indexed: 05/12/2023]
3
Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110593] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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