Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 299-310

  O'Sullivan, Jonathan J ^a   Park, Michael ^a   Beevers, Jack ^a   Greenwood, Richard W ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Emulsifying performance; Functional properties; Nanoemulsion fabrication; Proteins; Sonoreactor design; Ultrasonic processing

Indexed keywords

EID: 85030465820     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.12.037     Document Type: Article

References (123)

1. Abadía-García, L., Castaño-Tostado, E., Ozimek, L., Romero-Gómez, S., Ozuna, C., Amaya-Llano, S.L., Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases. Innovative Food Science & Emerging Technologies 37 (2016), 84–90, 10.1016/j.ifset.2016.08.010.
2. Abismaı¨l, B., Canselier, J.P., Wilhelm, A.M., Delmas, H., Gourdon, C., Emulsification by ultrasound: Drop size distribution and stability. Ultrasonics Sonochemistry 6:1–2 (1999), 75–83, 10.1016/S1350-4177(98)00027-3.
3. Arzeni, C., Martínez, K., Zema, P., Arias, A., Pérez, O.E., Pilosof, A.M.R., Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering 108:3 (2012), 463–472, 10.1016/j.jfoodeng.2011.08.018.
4. Arzeni, C., Pérez, O.E., Pilosof, A.M.R., Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocolloids 29:2 (2012), 308–316, 10.1016/j.foodhyd.2012.03.009.
5. Barukčić, I., Lisak Jakopović, K., Herceg, Z., Karlović, S., Božanić, R., Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey. Innovative Food Science & Emerging Technologies 27 (2015), 94–101.
6. Behrend, O., Ax, K., Schubert, H., Influence of continuous phase viscosity on emulsification by ultrasound. Ultrasonics Sonochemistry 7:2 (2000), 77–85, 10.1016/S1350-4177(99)00029-2.
7. Behrend, O., Schubert, H., Influence of hydrostatic pressure and gas content on continuous ultrasound emulsification. Ultrasonics Sonochemistry 8:3 (2001), 271–276, 10.1016/S1350-4177(01)00088-8.
8. Beverung, C.J., Radke, C.J., Blanch, H.W., Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements. Biophysical Chemistry 81:1 (1999), 59–80, 10.1016/S0301-4622(99)00082-4.
9. Bondy, C., Söllner, K., On the mechanism of emulsification by ultrasonic waves. Transactions of the Faraday Society 31 (1935), 835–842.
10. Boye, J., Zare, F., Pletch, A., Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43:2 (2010), 414–431, 10.1016/j.foodres.2009.09.003.
11. Chandrapala, J., Martin, G.J.O., Kentish, S.E., Ashokkumar, M., Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. Ultrasonics Sonochemistry 21:5 (2014), 1658–1665, 10.1016/j.ultsonch.2014.04.006.
12. 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. Ultrasonics Sonochemistry 18:5 (2011), 951–957, 10.1016/j.ultsonch.2010.12.016.
13. Charoensuk, D., Wilailuk, C., Wanlop, C., Effect of high intensity ultrasound on physicochemical and functional properties of whey protein isolate and mung bean protein isolate. The 26th annual meeting of the thai society for biotechnology and international conferenc, 2014, 394–401.
14. Chemat, F., Zill-e-Huma, Khan, M.K., Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18:4 (2011), 813–835, 10.1016/j.ultsonch.2010.11.023.
15. Chen, L., Chen, J., Wu, K., Yu, L., Improved low pH emulsification properties of glycated peanut protein isolate by ultrasound maillard reaction. Journal of Agricultural and Food Chemistry 64:27 (2016), 5531–5538, 10.1021/acs.jafc.6b00989.
16. Chen, L., Chen, J.S., Yu, L., Wu, K.G., Liu, X.L., Chai, X.H., Modifications of soy protein isolates using ultrasound treatment for improved emulsifying properties. Advanced materials research, Vols. 554–556, 2012, 944–948 Retrieved from: http://www.scientific.net/AMR.554-556.944.
17. Chivate, M.M., Pandit, A.B., Quantification of cavitation intensity in fluid bulk. Ultrasonics Sonochemistry 2:1 (1995), S19–S25, 10.1016/1350-4177(94)00007-F.
18. Crowley, S.V., Desautel, B., Gazi, I., Kelly, A.L., Huppertz, T., O'Mahony, J.A., Rehydration characteristics of milk protein concentrate powders. Journal of Food Engineering 149 (2015), 105–113, 10.1016/j.jfoodeng.2014.09.033.
19. Crowley, S.V., Kelly, A.L., Schuck, P., Jeantet, R., O'Mahony, J.A., Rehydration and solubility characteristics of high-protein dairy powders. Advanced dairy chemistry, 2016, Springer New York, New York, NY, 99–131, 10.1007/978-1-4939-2800-2_4.
20. Cucheval, A., Chow, R.C.Y., A study on the emulsification of oil by power ultrasound. Ultrasonics Sonochemistry 15:5 (2008), 916–920, 10.1016/j.ultsonch.2008.02.004.
21. Damodaran, S., Food proteins: An overview. Damodaran, S., Paraf, A., (eds.) Food proteins and their applications, 1st ed., 1997, Marcel Dekker, New York, 1–24.
22. Delmas, T., Piraux, H., Couffin, A.-C., Texier, I., Vinet, F., Poulin, P., et al. How to prepare and stabilize very small nanoemulsions. Langmuir 27:5 (2011), 1683–1692, 10.1021/la104221q.
23. Demirdöven, A., Baysal, T., The use of ultrasound and combined technologies in food preservation. Food Reviews International 25:1 (2008), 1–11, 10.1080/87559120802306157.
24. Drapala, K.P., Auty, M.A.E., Mulvihill, D.M., O'Mahony, J.A., Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions. International Journal of Dairy Technology 68:3 (2015), 322–333, 10.1111/1471-0307.12256.
25. de Figueiredo Furtado, G., Mantovani, R.A., Consoli, L., Hubinger, M.D., da Cunha, R.L., Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process. Food Hydrocolloids 63 (2017), 178–188, 10.1016/j.foodhyd.2016.08.038.
26. de Figueiredo Furtado, G., Michelon, M., de Oliveira, D.R.B., da Cunha, R.L., Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin. Food Research International 89:1 (2016), 309–319.
27. Freitas, S., Hielscher, G., Merkle, H.P., Gander, B., Continuous contact- and contamination-free ultrasonic emulsification—a useful tool for pharmaceutical development and production. Ultrasonics Sonochemistry 13:1 (2006), 76–85, 10.1016/j.ultsonch.2004.10.004.
28. Gogate, P.R., Kabadi, A.M., A review of applications of cavitation in biochemical engineering/biotechnology. Biochemical Engineering Journal 44:1 (2009), 60–72, 10.1016/j.bej.2008.10.006.
29. Gogate, P.R., Sutkar, V.S., Pandit, A.B., Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems. Chemical Engineering Journal 166:3 (2011), 1066–1082, 10.1016/j.cej.2010.11.069.
30. Gogate, P.R., Wilhelm, A.M., Pandit, A.B., Some aspects of the design of sonochemical reactors. Ultrasonics Sonochemistry 10:6 (2003), 325–330, 10.1016/S1350-4177(03)00103-2.
31. Gonzalez-Perez, S., Arellano, J.B., Vegetable protein isolates. Philips, G.O., Williams, P.A., (eds.) Handbook of hydrocolloids, 2nd ed., 2009, Woodhead Publishing Limited, 383–419.
32. Grigorovich, N.V., Moiseenko, D.V., Antipova, A.S., Anokhina, M.S., Belyakova, L.E., Polikarpov, Y.N., et al. Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality. Food & Function 3:3 (2012), 283–289, 10.1039/c1fo10187k.
33. Gülseren, İ., Güzey, D., Bruce, B.D., Weiss, J., Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry 14:2 (2007), 173–183, 10.1016/j.ultsonch.2005.07.006.
34. Güzey, D., Gülseren, İ., Bruce, B., Weiss, J., Interfacial properties and structural conformation of thermosonicated bovine serum albumin. Food Hydrocolloids 20:5 (2006), 669–677, 10.1016/j.foodhyd.2005.06.008.
35. Guzey, D., Weiss, J., High-intensity ultrasonic processing improves emulsifying properties of proteins. Colloidal and interfacial food science laboratory, department of food science and technology. 2001, The University of Tennessee.
36. Heffernan, S.P., Kelly, A.L., Mulvihill, D.M., Lambrich, U., Schuchmann, H.P., Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs. Innovative Food Science & Emerging Technologies 12:4 (2011), 628–634, 10.1016/j.ifset.2011.07.010.
37. Higgins, D.M., Skauen, D.M., Influence of power on quality of emulsions prepared by ultrasound. Journal of Pharmaceutical Sciences 61:10 (1972), 1567–1570, 10.1002/jps.2600611004.
38. Huang, L., Zhang, X., Li, Y., Ji, D., Ma, H., Subunit dissociation of peanut protein isolate induced by coupled ultrasound-acid pretreatment. Transactions of the Chinese Society of Agricultural Engineering 32:18 (2016), 285–290.
39. Hu, H., Wu, J., Li-Chan, E.C.Y., Zhu, L., Zhang, F., Xu, X., et al. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids 30:2 (2013), 647–655, 10.1016/j.foodhyd.2012.08.001.
40. Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 22:7 (2008), 1191–1202, 10.1016/j.foodhyd.2007.09.006.
41. Jafari, S.M., He, Y., Bhandari, B., Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering 82:4 (2007), 478–488, 10.1016/j.jfoodeng.2007.03.007.
42. Jambrak, A.R., Lelas, V., Mason, T.J., Krešić, G., Badanjak, M., Physical properties of ultrasound treated soy proteins. Journal of Food Engineering 93:4 (2009), 386–393, 10.1016/j.jfoodeng.2009.02.001.
43. Jambrak, A.R., Mason, T.J., Lelas, V., Herceg, Z., Herceg, I.L., Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering 86:2 (2008), 281–287, 10.1016/j.jfoodeng.2007.10.004.
44. Jambrak, A.R., Mason, T.J., Lelas, V., Krešić, G., Ultrasonic effect on physicochemical and functional properties of α-lactalbumin. LWT - Food Science and Technology 43:2 (2010), 254–262, 10.1016/j.lwt.2009.09.001.
45. Jambrak, A.R., Mason, T.J., Lelas, V., Paniwnyk, L., Herceg, Z., Effect of ultrasound treatment on particle size and molecular weight of whey proteins. Journal of Food Engineering 121:0 (2014), 15–23, 10.1016/j.jfoodeng.2013.08.012.
46. Jena, S., Das, H., Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time. Food Research International 39:5 (2006), 606–611, 10.1016/j.foodres.2005.12.005.
47. Jiang, L., Wang, J., Li, Y., Wang, Z., Liang, J., Wang, R., et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Research International 62 (2014), 595–601, 10.1016/j.foodres.2014.04.022.
48. Jincai, Z., Shaoying, Z., Rixian, Y., Ultrasonic enhanced walnut protein emulsifying property. Journal of Food Processing & Technology, 4(7), 2013 Retrieved from http://www.omicsonline.org/ultrasonic-enhanced-walnut-protein-emulsifying-property-2157-7110.1000244.php&&aid=15933.
49. Kaltsa, O., Michon, C., Yanniotis, S., Mandala, I., Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers. Ultrasonics Sonochemistry 20:3 (2013), 881–891, 10.1016/j.ultsonch.2012.11.011.
50. Karki, B., Lamsal, B.P., Jung, S., van Leeuwen, J. (Hans), Pometto, A.L. III, Grewell, D., et al. Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering 96:2 (2010), 270–278, 10.1016/j.jfoodeng.2009.07.023.
51. Kentish, S., Wooster, T.J., Ashokkumar, M., Balachandran, S., Mawson, R., Simons, L., The use of ultrasonics for nanoemulsion preparation. Innovative Food Science & Emerging Technologies 9:2 (2008), 170–175, 10.1016/j.ifset.2007.07.005.
52. Khan, A., Bibi, I., Pervaiz, S., Mahmood, K., Siddiq, M., Surface tension, density and viscosity studies on the associative behaviour of oxyethylene-oxybutylene diblock copolymers in water at different temperatures. International Journal of Organic Chemistry 2:1 (2012), 82–92, 10.4236/ijoc.2012.21014.
53. Kiani, S., Mousavi, S.M., Ultrasound assisted preparation of water in oil emulsions and their application in arsenic (V) removal from water in an emulsion liquid membrane process. Ultrasonics Sonochemistry 20:1 (2013), 373–377, 10.1016/j.ultsonch.2012.05.014.
54. Krise, K.M., The effects of microviscosity, bound water and protein mobility on the radiolysis and sonolysis of hen egg white., 2011, Penn State University PhD Thesis.
55. Kumaresan, T., Kumar, A., Pandit, A.B., Joshi, J.B., Modeling flow pattern induced by Ultrasound: the influence of modeling approach and turbulence models. Industrial & Engineering Chemistry Research 46:10 (2006), 2936–2950, 10.1021/ie060587b.
56. Kumar, A., Kumaresan, T., Pandit, A.B., Joshi, J.B., Characterization of flow phenomena induced by ultrasonic horn. Chemical Engineering Science 61:22 (2006), 7410–7420, 10.1016/j.ces.2006.08.038.
57. Kurukji, D., Norton, I., Spyropoulos, F., Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds. Food Hydrocolloids 53 (2016), 249–260.
58. Lee, L., Norton, I.T., Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions. Journal of Food Engineering 114:2 (2013), 158–163, 10.1016/j.jfoodeng.2012.08.009.
59. Lefebvre, J., Viscosity of concentrated protein solutions. Rheologica Acta 21:4–5 (1982), 620–625, 10.1007/BF01534361.
60. Leighton, T.G., Bubble population phenomena in acoustic cavitation. Ultrasonics Sonochemistry 2:2 (1995), S123–S136, 10.1016/1350-4177(95)00021-W.
61. Leong, T.S.H., Wooster, T.J., Kentish, S.E., Ashokkumar, M., Minimising oil droplet size using ultrasonic emulsification. Ultrasonics Sonochemistry 16:6 (2009), 721–727, 10.1016/j.ultsonch.2009.02.008.
62. Lighthill, S.J., Acoustic streaming. Journal of Sound and Vibration 61:3 (1978), 391–418, 10.1016/0022-460X(78)90388-7.
63. Liu, M., Zhao, G., Qi, B., Zhan, J., Effects of ultrasonic treatment on removal of abundant proteins and enrichment of low-abundance proteins in defatted soybean meal by isopropanol. Biotechnology & Biotechnological Equipment 30:3 (2016), 521–528, 10.1080/13102818.2016.1149518.
64. Li, S., Yang, X., Zhang, Y., Ma, H., Liang, Q., Qu, W., et al. Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein. Ultrasonics Sonochemistry 31 (2016), 20–28, 10.1016/j.ultsonch.2015.11.019.
65. Li, S., Yang, X., Zhang, Y., Ma, H., Qu, W., Muatasim, R., et al. Enzymolysis kinetics and structural characteristics of rice protein with energy-gathered ultrasound and ultrasound assisted alkali pretreatments. Ultrasonics Sonochemistry 31 (2015), 85–92, 10.1016/j.ultsonch.2015.12.005.
66. Lloyd, D.M., Norton, I.T., Spyropoulos, F., Processing effects during rotating membrane emulsification. Journal of Membrane Science 466 (2014), 8–17, 10.1016/j.memsci.2014.04.035.
67. Maa, Y.F., Hsu, C.C., Performance of sonication and microfluidization for liquid-liquid emulsification. Pharmaceutical Development and Technology 4:2 (1999), 233–240, 10.1081/PDT-100101357.
68. Madadlou, A., Mousavi, M.E., Emam-djomeh, Z., Ehsani, M., Sheehan, D., Sonodisruption of re-assembled casein micelles at different pH values. Ultrasonics Sonochemistry 16:5 (2009), 644–648, 10.1016/j.ultsonch.2008.12.018.
69. Malaki Nik, A., Wright, A.J., Corredig, M., Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients. Food & Function 1:2 (2010), 141–148, 10.1039/c0fo00099j.
70. Mansfield, M., O'Sullivan, C., Wave motion. Understanding physics, 1998, Wiley-Blackwell, 307–357.
71. Margulis, M.A., Margulis, I.M., Calorimetric method for measurement of acoustic power absorbed in a volume of a liquid. Ultrasonics Sonochemistry 10:6 (2003), 343–345, 10.1016/S1350-4177(03)00100-7.
72. Martini, S., Hartel, R.W., (eds.) Sonocrystallization of fats, 1st ed., 2013, Springer US, New York.
73. Martini, S., Potter, R., Walsh, M.K., Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions. Food Research International 43:10 (2010), 2444–2451, 10.1016/j.foodres.2010.09.018.
74. McCarthy, N.A., Kelly, P.M., Maher, P.G., Fenelon, M.A., Dissolution of milk protein concentrate (MPC) powders by ultrasonication. Journal of Food Engineering 126 (2014), 142–148, 10.1016/j.jfoodeng.2013.11.002.
75. McCarthy, N.A., Kennedy, D., Hogan, S.A., Kelly, P.M., Thapa, K., Murphy, K.M., et al. Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication. Food Research International 89:1 (2016), 415–421.
76. McClements, D.J., Advances in the application of ultrasound in food analysis and processing. Trends in Food Science & Technology 6:9 (1995), 293–299, 10.1016/S0924-2244(00)89139-6.
77. McClements, D.J., Food Emulsions: Principles, practices, and techniques. 2nd ed., 2005, CRC Press.
78. McMurry, J.E., Organic chemistry. 8th ed., 2011, Brooks/Cole.
79. Mine, Y., Recent advances in egg protein functionality in the food system. 2002 58(March).
80. Morris, E.R., Cutler, A.N., Ross-Murphy, S.B., Rees, D.A., Price, J., Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers 1 (1981), 5–21.
81. Mulcahy, E.M., Mulvihill, D.M., O'Mahony, J.A., Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values. International Dairy Journal 53 (2016), 20–28, 10.1016/j.idairyj.2015.09.009.
82. Nazari, B., Mohammadifar, M.A., Shojaee-Aliabadi, S., Mirmoghtadaie, L., Applications of high intensity ultrasound to modify millet protein concentrate functionality. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering 10:9 (2016), 527–530.
83. Neppiras, E.A., Acoustic cavitation. Physics Reports 61:3 (1980), 159–251, 10.1016/0370-1573(80)90115-5.
84. Nyborg, W.L., Acoustic streaming due to attenuated plane waves. The Journal of the Acoustical Society of America, 25(1), 1953, 68, 10.1121/1.1907010.
85. O'Brien, W.D., Ultrasound-biophysics mechanisms. Progress in Biophysics and Molecular Biology 93:1–3 (2007), 212–255, 10.1016/j.pbiomolbio.2006.07.010.
86. O'Connell, J.E., Flynn, C., The manufacture and application of casein-derived ingredients. Hui, Y.H., (eds.) Handbook of food products manufacturing, 1st ed., 2007, John Wiley & Sons, New Jersey, 557–593.
87. O'Donnell, C.P., Tiwari, B.K., Bourke, P., Cullen, P.J., Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science & Technology 21:7 (2010), 358–367, 10.1016/j.tifs.2010.04.007.
88. O'Sullivan, J., Arellano, M., Pichot, R., Norton, I., The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocolloids 42:3 (2014), 386–396.
89. O'Sullivan, J., Beevers, J., Park, M., Greenwood, R., Norton, I., Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification. Colloids and Surfaces A: Physicochemical and Engineering Aspects 484 (2015), 89–98.
90. O'Sullivan, J.J., Kurukji, D., Norton, I.T., Spyropoulos, F., Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes. Food Hydrocolloids, 2016 (in press).
91. O'Sullivan, J., Murray, B., Flynn, C., Norton, I., Comparison of batch and continuous ultrasonic emulsification processes. Journal of Food Engineering 167:B (2015), 141–221.
92. O'Sullivan, J., Murray, B., Flynn, C., Norton, I.T., The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocolloids 53 (2016), 141–154.
93. O'Sullivan, J., Norton, I., Novel ultrasonic emulsification technologies. Williams, P., Phillips, G., (eds.) Gums and stabilisers for the food industry, 18, 2016, The Royal Society of Chemistry, Cambridge, UK.
94. O'Sullivan, J.J., O'Mahony, J.A., Food ingredients. Reference module in food science, 2016, 1–3.
95. O'Sullivan, J., Park, M., Beevers, J., The effect of ultrasound upon the physicochemical and emulsifying behaviour of potato and lupin proteins. Journal of Food Science and Technology, 2016.
96. O'Sullivan, J., Park, M., Beevers, J., The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates. Journal of Cereal Science 69 (2016), 77–84.
97. O'Sullivan, J., Pichot, R., Norton, I.T., Protein stabilised submicron emulsions. Williams, P.A., Phillips, G.O., (eds.) Gums and stabilisers for the food industry, Vol. 17, 2014, The Royal Society of Chemistry, Cambridge, UK, 223–229.
98. O'Sullivan, J.J., Schmidmeier, C., Drapala, K.P., O'Mahony, J.A., Kelly, A.L., Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches. Journal of Food Engineering 197 (2017), 9–16.
99. Ouzineb, K., Lord, C., Lesauze, N., Graillat, C., Tanguy, P.A., McKenna, T., Homogenisation devices for the production of miniemulsions. Chemical Engineering Science 61:9 (2006), 2994–3000, 10.1016/j.ces.2005.10.065.
100. Ramisetty, K.A., Shyamsunder, R., Effect of ultrasonication on stability of oil in water emulsions. International Journal of Drug Delivery, 3(1), 2011.
101. Rayleigh, L., Theory of sound. 1896, Dover Publications, New York.
102. Ren, X., Wei, X., Ma, H., Zhou, H., Guo, J., Mao, S., et al. Effects of a dual-frequency frequency-sweeping ultrasound treatment on the properties and structure of the zein protein. Cereal Chemistry Journal 92:2 (2015), 193–197, 10.1094/CCHEM-03-14-0043-R.
103. Servant, G., Laborde, J.L., Hita, A., Caltagirone, J.P., Gérard, A., Spatio-temporal dynamics of cavitation bubble clouds in a low frequency reactor: Comparison between theoretical and experimental results. Ultrasonics Sonochemistry 8:3 (2001), 163–174 Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/11441594.
104. Shanmugam, A., Chandrapala, J., Ashokkumar, M., The effect of ultrasound on the physical and functional properties of skim milk. Innovative Food Science & Emerging Technologies 16 (2012), 251–258, 10.1016/j.ifset.2012.06.005.
105. Shen, X., Fang, T., Gao, F., Guo, M., Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. Food Hydrocolloids 63 (2017), 668–676.
106. Soria, A.C., Villamiel, M., Effect of ultrasound on the technological properties and bioactivity of food: A review. Trends in Food Science & Technology 21:7 (2010), 323–331, 10.1016/j.tifs.2010.04.003.
107. Stuart, J., Unsteady boundary layers. Rosenhead, L., (eds.) Laminar boundary layers, 1st ed., 1963, Oxford University Press, London.
108. Tang, S.Y., Shridharan, P., Sivakumar, M., Impact of process parameters in the generation of novel aspirin nanoemulsions – comparative studies between ultrasound cavitation and microfluidizer. Ultrasonics Sonochemistry 20:1 (2013), 485–497, 10.1016/j.ultsonch.2012.04.005.
109. Tjøtta, S., Theoretical investigation of heat and streaming generated by high intensity ultrasound. Acustica 85 (1999), 780–787 Retrieved from http://www.ingentaconnect.com/content/dav/aaua/1999/00000085/00000006/art00005.
110. Trujillo, F.J., Knoerzer, K., A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors. Ultrasonics Sonochemistry 18:6 (2011), 1263–1273, 10.1016/j.ultsonch.2011.04.004.
111. Uluko, H., Zhang, S., Liu, L., Chen, J., Sun, Y., Su, Y., et al. Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes. International Journal of Food Science & Technology 48:11 (2013), 2250–2257.
112. Vos, B., Crowley, S.V., O'Sullivan, J., Evans-Hurson, R., McSweeney, S., Krüse, J., et al. New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS). Food Hydrocolloids 61 (2016), 933–945.
113. Wagterveld, R.M., Boels, L., Mayer, M.J., Witkamp, G.J., Visualization of acoustic cavitation effects on suspended calcite crystals. Ultrasonics Sonochemistry 18:1 (2011), 216–225, 10.1016/j.ultsonch.2010.05.006.
114. Walstra, P., van Vliet, T., Chapter II functional properties. Aalbersberg, R.J.H.W.Y., Jasperse, P., de Jongh, H.H.J., de Kruif, C.G., Walstra, P., de Wolf BT, F.A., (eds.) Progress in biotechnology (ed.), industrial proteins in perspective, Vol. 23, 2003, Elsevier, 9–30, 10.1016/S0921-0423(03)80002-3.
115. Wang, Y., Wang, Z., Handa, C.L., Xu, J., Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates. Food Chemistry 218 (2017), 165–172, 10.1016/j.foodchem.2016.09.069.
116. Westervelt, P.J., The theory of steady rotational flow generated by a sound field. The Journal of the Acoustical Society of America, 25(1), 1953, 60, 10.1121/1.1907009.
117. Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B.R., Pei, Y., et al. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. Ultrasonics Sonochemistry 31 (2016), 302–309, 10.1016/j.ultsonch.2016.01.014.
118. Yanjun, S., Jianhang, C., Shuwen, Z., Hongjuan, L., Jing, L., Lu, L., et al. Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. Journal of Food Engineering 124:0 (2014), 11–18, 10.1016/j.jfoodeng.2013.09.013.
119. Zhang, H., Claver, I.P., Zhu, K.-X., Zhou, H., The effect of ultrasound on the functional properties of wheat gluten. Molecules 16:12 (2011), 4231–4240, 10.3390/molecules16054231.
120. Zhou, C., Hu, J., Yu, X., Yagoub, A.E.A., Zhang, Y., Ma, H., et al. Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure. LWT - Food Science and Technology 77 (2017), 488–496.
121. Zhou, M., Liu, J., Zhou, Y., Huang, X., Liu, F., Pan, S., et al. Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths. Innovative Food Science & Emerging Technologies 34 (2016), 205–213, 10.1016/j.ifset.2016.02.007.
122. Zhou, B., Zhang, M., Fang, Z., Liu, Y., Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein. Food and Bioproducts Processing 96 (2015), 306–313, 10.1016/j.fbp.2015.09.004.
123. Zisu, B., Bhaskaracharya, R., Kentish, S., Ashokkumar, M., Ultrasonic processing of dairy systems in large scale reactors. Ultrasonics Sonochemistry 17:6 (2010), 1075–1081, 10.1016/j.ultsonch.2009.10.014.