Mechanistic probes into the action of high-intensity ultrasound within edible lipids
This study investigates the underlying HIU mechanism to identify which HIU behaviours are crucial to the beneficial action of HIU within edible lipid systems. This has potential to lead to amplification of behaviours beneficial to the lipid crystallisation and minimise the detrimental effects in future. This was conducted within an all-purpose shortening sample in the presence of high-intensity ultrasound (20 kHz) employing a 3.2 mm PLE tip.