Rezultaty - Muthupandian Ashokkumar

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  1. 1
    Investigation on the pitting of potato starch granules during high frequency ultrasound treatment

    Investigation on the pitting of potato starch granules during high frequency ultrasound treatment od Wenzhe Bai, Pascal Hébraud, Muthupandian Ashokkumar, Yacine Hémar

    Wydane 2016
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  2. 2
    Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

    Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food od Haiyan Zhu, Srinivas Mettu, Francesca Cavalieri, Muthupandian Ashokkumar

    Wydane 2021
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  3. 3
    Hot topic: Sonication increases the heat stability of whey proteins

    Hot topic: Sonication increases the heat stability of whey proteins od Muthupandian Ashokkumar, Judy Lee, Bogdan Zisu, R. Bhaskarcharya, Martin Palmer, Sandra E. Kentish

    Wydane 2009
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  4. 4
    The ultrasonic processing of dairy products – An overview

    The ultrasonic processing of dairy products – An overview od Muthupandian Ashokkumar, Raman Bhaskaracharya, Sandra E. Kentish, Judy Lee, Martin Palmer, Bogdan Zisu

    Wydane 2009
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  5. 5
    Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

    Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development od Monalisha Pattnaik, Pooja Pandey, Gregory J.O. Martin, Hari Niwas Mishra, Muthupandian Ashokkumar

    Wydane 2021
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  6. 6
    Ultrasonic Processing of Food Waste to Generate Value-Added Products

    Ultrasonic Processing of Food Waste to Generate Value-Added Products od Yue Wu, Shunyu Yao, Bhakti Anand Narale, Akalya Shanmugam, Srinivas Mettu, Muthupandian Ashokkumar

    Wydane 2022
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  7. 7
    Ultrasonic pretreatment of food waste to accelerate enzymatic hydrolysis for glucose production

    Ultrasonic pretreatment of food waste to accelerate enzymatic hydrolysis for glucose production od Xiaotong Li, Srinivas Mettu, Gregory J.O. Martin, Muthupandian Ashokkumar, Carol Sze Ki Lin

    Wydane 2018
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  8. 8
    Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

    Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening od Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J. Gamlath, Gregory J.O. Martin, Yacine Hémar, Muthupandian Ashokkumar

    Wydane 2020
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  9. 9
    High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products

    High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products od Jonas T. Guimarães, Celso F. Balthazar, Hugo Scudino, Tatiana Colombo Pimentel, Erick A. Esmerino, Muthupandian Ashokkumar, Mônica Q. Freitas, Adriano G. Cruz

    Wydane 2019
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  10. 10
    Ultrasound-assisted preparation of shikonin-loaded emulsions for the treatment of bacterial infections

    Ultrasound-assisted preparation of shikonin-loaded emulsions for the treatment of bacterial infections od Xiaomiao Cui, Zhiliang Gao, Xiang-Yang Han, Qun Yu, Vitoria Hagemann Cauduro, Érico M.M. Flores, Muthupandian Ashokkumar, Xiaoyong Qiu, Jiwei Cui

    Wydane 2025
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  11. 11
    Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

    Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties od Luis M. Carrillo-López, Iván A. García-Galicia, Juan Manuel Tirado‐Gallegos, Rogelio Sánchez‐Vega, Mariana Huerta-Jiménez, Muthupandian Ashokkumar, Alma Delia Alarcón‐Rojo

    Wydane 2021
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