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Applications of ultrasonic spectroscopy for food industry include:

Gelation

e.g. milk fermentation, swelling of starch

Enzymatic Reactions

e.g. hydrolysis of maltoheptaose by α-amylase or Maltodextrin by α-amylase

Conformational Transitions

e.g. thermal transitions in aqueous carrageenan solution

Micelle Analysis

e.g. critical micelle concentration

Crystallisation

e.g. crystallisation in palm oil

Concentration Analysis

e.g. concentration of water in oil, concentration of sugar in water

Emulsion Stability

e.g. analysis of micro-emulsions

Aggregation

e.g. coagulation in calcium fortified milk, aggregation in proteins induced by thermal denaturation

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