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- [8] The effects of high-intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk FOOD FRONTIERS, 2024, 5 (03): : 1353 - 1369
- [9] Study of atomization of a water jet by high-intensity aerial ultrasonic waves JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS, 2001, 40 (5B): : 3792 - 3796