C. Granger

The secondary Bjerknes force between two gas bubbles under dual-frequency acoustic excitation

Food proteins: A review on their emulsifying properties using a structure–function approach

Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers

Bioplastics for a circular economy

Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

Cone-like bubble formation in ultrasonic cavitation field

Influence of formulation on the structural networks in ice cream

Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures