High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications
Ariel A.C. Toledo Hijo, Eric Keven Silva, Nello Cristianini, António J. A. Meirelles
Topics & Concepts
Ionic liquidIntensity (physics)Food industryUltrasoundIonic bondingMaterials scienceChemical engineeringProcess engineeringNanotechnologyChemistryFood scienceOrganic chemistryIonEngineeringMedicineOpticsPhysicsRadiologyCatalysisFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems