High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids

Literature Cited

1. Apfel RE, Holland CK. 1991. Gauging the likelihood of cavitation from short-pulse, low-duty cycle diagnostic ultrasound. Ultrasound Med. Biol. 17:179–85 [Google Scholar]
2. Birkin PR, Leighton TG, Power JF, Simpson MD, Vincotte AML, Joseph PF. 2003. Experimental and theoretical characterization of sonochemical cells. Part 1. Cylindrical reactors and their use to calculate the speed of sound in aqueous solutions. J. Phys. Chem. A 107:306–20 [Google Scholar]
3. Birkin PR, O'Connor R, Rapple C, Martinez SS. 1998. Electrochemical measurement of erosion from individual cavitation events generated from continuous ultrasound. J. Chem. Soc. Faraday Trans. 94:3365–71 [Google Scholar]
4. Birkin PR, Offin DG, Leighton TG. 2005. Experimental and theoretical characterisation of sonochemical cells. Part 2: cell disruptors (ultrasonic horns) and cavity cluster collapse. Phys. Chem. Chem. Phys. 7:530–37 [Google Scholar]
5. Birkin PR, Offin DG, Vian CJB, Leighton TG. 2011. Multiple observations of cavitation cluster dynamics close to an ultrasonic horn tip. J. Acoust. Soc. Am. 130:3379–88 [Google Scholar]
6. Birkin PR, Watson YE, Leighton TG, Smith KL. 2002. Electrochemical detection of Faraday waves on the surface of a gas bubble. Langmuir 18:2135–40 [Google Scholar]
7. Cerdeira M, Martini S, Candal RJ, Herrera ML. 2006. Polymorphism and growth behavior of low-trans fatty acids blends formulated with and without emulsifiers. J. Am. Oil Chem. Soc. 83:489–96 [Google Scholar]
8. Cerdeira M, Martini S, Hartel RW, Herrera ML. 2003. Effect of sucrose ester addition on nucleation and growth behavior of milk fat–sunflower oil blends. J. Agric. Food Chem. 51:6550–57 [Google Scholar]
9. Cerdeira M, Pastore V, Vera L, Martini S, Candal RJ, Herrera ML. 2005. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol. 12:877–85 [Google Scholar]
10. Chemat F, Grondin I, Costes P, Moutoussamy L, Shum Cheong Sing A, Smadja J. 2004a. High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrason. Sonochem. 11:281–85 [Google Scholar]
11. Chemat F, Grondin I, Shum Cheong Sing A, Smadja J. 2004b. Deterioration of edible oils during food processing by ultrasound. Ultrason. Sonochem. 11:13–15 [Google Scholar]
12. Chen C, Zhang H, Bi Y, Cheong L. 2015. Effects of sucrose esters on isothermal crystallization of palm oil–based blend. J. Am. Oil Chem. Soc. 92:277–86 [Google Scholar]
13. Chen F, Zhang H, Sun X, Wang X, Xu X. 2013. Effects of ultrasonic parameters on the crystallization behavior of palm oil. J. Am. Oil Chem. Soc. 90:941–49 [Google Scholar]
14. Chow R, Blindt R, Chivers R, Povey M. 2003. The sonocrystallisation of ice in sucrose solutions: primary and secondary nucleation. Ultrasonic 41:595–604 [Google Scholar]
15. Chow R, Blindt R, Chivers R, Povey M. 2005. A study on the primary and secondary nucleation of ice by power ultrasound. Ultrasonic 43:227–30 [Google Scholar]
16. Chow R, Blindt R, Kamp A, Grocutt P, Chivers R. 2004. The microscopic visualisation of the sonocrystallisation of ice using a novel ultrasonic cold stage. Ultrason. Sonochem. 11:245–50 [Google Scholar]
17. Church CC. 1988. A method to account for acoustic microstreaming when predicting bubble growth rates produced by rectified diffusion. J. Acoust. Soc. Am. 84:1758–64 [Google Scholar]
18. Crum LA, Reynolds GT. 1985. Sonoluminescence produced by “stable” cavitation. J. Acoust. Soc. Am. 78:137–39 [Google Scholar]
19. Elder A. 1959. Cavitation microstreaming. J. Acoust. Soc. Am. 31:54–64 [Google Scholar]
20. Faraday M. 1831. On a peculiar class of acoustical figures; and on certain forms assumed by groups of particles upon vibrating elastic surfaces. Philos. Trans. R. Soc. Lond. 121:299–340 [Google Scholar]
21. Flint EB, Suslick KS. 1991. The temperature of cavitation. Science 253:1397–99 [Google Scholar]
22. Fox FE, Curley SR, Larson GS. 1955. Phase velocity and absorption measurements in water containing air bubbles. J. Acoust. Soc. Am. 27:537–39 [Google Scholar]
23. Frydenberg RP, Hammershoj M, Andersen U, Wiking L. 2013. Ultrasonication affects crystallization mechanisms and kinetics of anhydrous milk fat. Cryst. Growth Des. 13:5375–82 [Google Scholar]
24. Gaitan DF, Crum LA, Church CC, Roy RA. 1992. Sonoluminescence and bubble dynamics for a single, stable, cavitation bubble. J. Acoust. Soc. Am. 91:3166–83 [Google Scholar]
25. Gutierrez M, Henglein A, Moeckel H. 1995. Observation on the role of MgCl₂ in the Weissler reaction. Ultrason. Sonochem. 2:S111–13 [Google Scholar]
26. Hansson I, Kedrinskii V, Morch KA. 1982. On the dynamics of cavity clusters. J. Appl. Phys. D 15:1725–34 [Google Scholar]
27. Hansson I, Morch KA. 1980. The dynamics of cavity clusters in ultrasonic (vibratory) cavitation erosion. J. Appl. Phys. 51:4651–58 [Google Scholar]
28. Henglein A, Herburger D, Gutierrez M. 1992. Sonochemistry: some factors that determine the ability of a liquid to cavitate in an ultrasonic field. J. Phys. Chem. 96:1126–30 [Google Scholar]
29. Higaki K, Ueno S, Koyano T, Sato K. 2001. Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter. J. Am. Oil Chem. Soc. 78:513–18 [Google Scholar]
30. Holland CK, Apfel RE. 1989. An improved theory for the prediction of microcavitation thresholds. IEEE Trans. Ultrason. Ferroelectr. Freq. Control 36:204–8 [Google Scholar]
31. Jambrak AR, Lelas V, Mason TJ, Kresic G, Badanjak M. 2009. Physical properties of ultrasound treated soy proteins. J. Food Eng. 93:386–93 [Google Scholar]
32. Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL. 2008. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J. Food Eng. 86:281–87 [Google Scholar]
33. Jana S, Martini S. 2014. Effect of high-intensity ultrasound and cooling rate in the crystallization behavior of beeswax in edible oils. J. Agric. Food Chem. 62:10192–202 [Google Scholar]
34. Kaye GWC, Laby TH. 1959. Tables of Physical and Chemical Constants and Some Mathematical Functions. London: Longmans, Green and Co, 12th ed..
35. Kinsler LE, Frey AR, Coppens AB, Sanders JV. 1982. Fundamentals of Acoustics New York: John Wiley & Sons
36. Lee J, Ye Y, Martini S. 2015. Physicochemical and oxidative changes in sonicated interesterified soybean oil. J. Am. Oil Chem. Soc. 92:305–8 [Google Scholar]
37. Leighton TG. 1994. The Acoustic Bubble London: Academic
38. Martini S. 2013. Sonocrystallization of Fats (SpringerBriefs in Food, Health, and Nutrition) New York: Springer [Google Scholar]
39. Martini S, Cerdeira M, Herrera ML. 2004. Effect of sucrose esters on the crystallization behavior of bulk oil systems. J. Am. Oil Chem. Soc. 81:209–11 [Google Scholar]
40. Martini S, Herrera ML. 2008. Physical properties of low-trans shortenings as affected by emulsifiers and storage conditions. Eur. J. Lipid Sci. Technol. 110:172–82 [Google Scholar]
41. Martini S, Suzuki AH, Hartel RW. 2008. Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. J. Am. Oil Chem. Soc. 85:621–28 [Google Scholar]
42. Martini S, Tejeda-Pichardo R, Ye Y, Padilla SG, Shen FK, Doyle T. 2012. Bubble and crystal formation in lipid systems during high-intensity insonation. J. Am. Oil Chem. Soc. 89:1921–28 [Google Scholar]
43. Mason TJ. 1990. Sonochemistry: The Uses of Ultrasound in Chemistry Cambridge: R. Soc. Chem.
44. Minnaert M. 1933. On musical air-bubbles and the sounds of running water. Philos. Mag. 16:235–48 [Google Scholar]
45. Morad NA, Idrees M, Hasan AA. 1995. Specific heat capacities of pure triglycerides by heat-flux differential scanning calorimetry. J. Therm. Anal. Calorim. 45:1449–61 [Google Scholar]
46. Morse PM, Ingard KU. 1986. Theoretical Acoustics New York: Princeton Univ. Press
47. Nabergoj R, Francescutto A. 1979. On thresholds for surface waves on resonant bubbles. J. Phys. 40:C8–306–C8–309 [Google Scholar]
48. Offin DG. 2006. An Investigation of Fast Surface Re-Formation in the Presence of Inertial (Transient) Cavitation Southampton, UK: Univ. Southampton [Google Scholar]
49. Offin DG, Birkin PR, Leighton TG. 2007. Electrodeposition of copper in the presence of an acoustically excited gas bubble. Electrochem. Commun. 9:1062–68 [Google Scholar]
50. Patel SR, Murthy ZVP. 2009. Ultrasound assisted crystallization for the recovery of lactose in an anti-solvent acetone. Cryst. Res. Technol. 44:889–496 [Google Scholar]
51. Patrick M, Blindt R, Janssen J. 2004. The effect of ultrasonic intensity on the crystal structure of palm oil. Ultrason. Sonochem. 11:251–55 [Google Scholar]
52. Philipp A, Lauterborn W. 1998. Cavitation erosion by single laser-produced bubbles. J. Fluid Mech. 361:75–116 [Google Scholar]
53. Preece CM, Hansson I. 1981. A metallurgical approach to cavitation erosion. Adv. Mech. Phys. Surf. 1:199–254 [Google Scholar]
54. Puppo MC, Martini S, Hartel RW, Herrera ML. 2002. Effect of sucrose esters on isothermal crystallization and rheological behaviors of blends of high-melting milk fat fraction and sunflower oil. J. Food Sci. 67:3419–26 [Google Scholar]
55. Rincón-Cardona JA, Agudelo-Laverde LM, Martini S, Candal RJ, Herrera ML. 2015. In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. Food Res. Int. 64:9–17 [Google Scholar]
56. Rooney JA. 1970. Hemolysis near an ultrasonically pulsating bubble. Science 169:869–71 [Google Scholar]
57. Smith KW, Bhaggan K, Talbot G, van Malssen KF. 2011. Crystallization of fats: influence of minor components and additives. J. Am. Oil Chem. Soc. 88:1085–101 [Google Scholar]
58. Suslick KS. 1989. The chemical effects of ultrasound. Sci. Am. 260:80–86 [Google Scholar]
59. Suslick KS. 1990. Sonochemistry. Science 247:1439–45 [Google Scholar]
60. Suslick KS, Hammerton DA, Cline RE. 1986. The sonochemical hotspot. J. Am. Chem. Soc. 108:5641–42 [Google Scholar]
61. Suzuki A, Hartel RW, Martini S. 2010. Altering functional properties of fats using power ultrasound. J. Food Sci. 75:E208–14 [Google Scholar]
62. Ter Haar GR. 1988. Biological effects of ultrasound in clinical applications. Ultrasound: Its Chemical, Physical and Biological Effects KS Suslick 305–20 New York: VCH Publ. [Google Scholar]
63. Ueno S, Ristic RI, Higaki K, Sato K. 2003a. In situ studies of ultrasound-stimulated fat crystallization using synchrotron radiation. J. Phys. Chem. B 107:4927–35 [Google Scholar]
64. Ueno S, Sakata J, Takeuchi M, Sato K. 2003b. Study for ultrasonic stimulation effect on promotion of crystallization of triacylglycerols. Photon Fac. Rep. 2002 20:B182 [Google Scholar]
65. Wagh A, Walsh MK, Martini S. 2013. Effect of lactose monolaurate and high intensity ultrasound on crystallization behavior of anhydrous milk fat. J. Am. Oil Chem. Soc. 90:977–87 [Google Scholar]
66. Walton AJ, Reynolds GT. 1984. Sonoluminescence. Adv. Phys. 33:595–660 [Google Scholar]
67. Weissler A, Cooper HW, Snyder S. 1950. Chemical effect of ultrasonic waves: oxidation of potassium iodide solution by carbon tetrachloride. J. Am. Chem. Soc. 72:1769–75 [Google Scholar]
68. Ye Y, Martini S. 2015. Application of high intensity ultrasound to palm oil in a continuous system. J. Agric. Food Chem. 63:319–27 [Google Scholar]
69. Ye Y, Tan CY, Kim DA, Martini S. 2014. Application of high intensity ultrasound to a zero-trans shortening during temperature cycling at different cooling rates. J. Am. Oil Chem. Soc. 91:1155–69 [Google Scholar]
70. Ye Y, Wagh A, Martini S. 2011. Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil. J. Agric. Food Chem. 59:10712–22 [Google Scholar]
71. Young FR. 1999. Cavitation London: Imperial Coll. Press
72. Zhong H, Allen K, Martini S. 2014. Effect of lipid physical characteristics on the quality of baked products. Food Res. Int. 55:239–46 [Google Scholar]