Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions-Reference-Cited by-同舟云学术

Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions

Published:2023-01 Issue: Volume:337 Page:111238
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Babu K.S.,Amamcharla J.K.

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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4. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;J. Food Eng.,2012

5. Hot topic: sonication increases the heat stability of whey proteins;Ashokkumar;J. Dairy Sci.,2009

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3. Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders;Nanomaterials;2023-03-17