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Ying Fan, Devanshu V. Mehta, Iqdiam M. Basheer & Andrew J. MacIntosh. (2022) A review on underwater shockwave processing and its application in food technology. Critical Reviews in Food Science and Nutrition 62:4, pages 980-988.
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Shalini S. Arya, Pavankumar R. More, Tanuva Das, Ruly Terán Hilares, Bárbara Pereira, Valdeir Arantes, Silvio S.da Silva & Júlio César dos Santos. (2023) Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal of Agriculture and Food Research 14, pages 100781.
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Jithender Bhukya, Debabandya Mohapatra & Ravindra Naik. (2023) Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice. Journal of Food Process Engineering.
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Shalini S. Arya, Pavankumar R. More, Mayur R. Ladole, Kakoli Pegu & Aniruddha B. Pandit. (2023) Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. Ultrasonics Sonochemistry 98, pages 106504.
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Zhongchuang Liu. (2023) A review on the emerging conversion technology of cellulose, starch, lignin, protein and other organics from vegetable-fruit-based waste. International Journal of Biological Macromolecules 242, pages 124804.
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Rochak Mittal & Vivek Ranade. (2023) Bioactives from microalgae: A review on process intensification using hydrodynamic cavitation. Journal of Applied Phycology 35:3, pages 1129-1161.
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Shalini S. Arya, Nachal Nachiappan, Roji Waghmare & Mohmad Sayeed Bhat. (2023) Recent progress and future perspectives on non-thermal apple juice processing techniques. Food Production, Processing and Nutrition 5:1.
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Roberto Castro-Muñoz, Grzegorz Boczkaj & Seid Mahdi Jafari. (2023) The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review. Trends in Food Science & Technology 134, pages 192-206.
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Xiaoxu Xuan, Mengjie Wang, Weibin You, Sivakumar Manickam, Yang Tao, Joon Yong Yoon & Xun Sun. (2023) Hydrodynamic cavitation-assisted preparation of porous carbon from garlic peels for supercapacitors. Ultrasonics Sonochemistry 94, pages 106333.
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Леся Юріївна Авдєєва, Андрій Анатолійович Макаренко & Дмитро Дмитрович Щенський. (2022) ЗАСТОСУВАННЯ ЕФЕКТІВ ГІДРОДИНАМІЧНОЇ КАВІТАЦІЇ В ХАРЧОВІЙ ПРОМИСЛОВОСТІ. Scientific Works 86:1, pages 44-50.
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Nitthya Kochadai, Vincent Hema & Sinija Vadakkepulppara Ramachandran Nair. (2022) Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine. Journal of Food Processing and Preservation 46:8.
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Xun Sun, Weibin You, Yue Wu, Yang Tao, Joon Yong Yoon, Xinyan Zhang & Xiaoxu Xuan. (2022) Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology. Frontiers in Nutrition 9.
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G. Vigneshwaran, Pavankumar Ramdas More & Shalini Subhash Arya. (2022) Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension. Current Research in Food Science 5, pages 313-324.
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Gaurav G. Dastane, Vinayak S. Sutkar, Amit V. Mahulkar & Aniruddha B. Pandit. 2022. Energy Aspects of Acoustic Cavitation and Sonochemistry. Energy Aspects of Acoustic Cavitation and Sonochemistry
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Shalini S. Arya, Pavankumar R. More, Ruly Terán Hilares, Bárbara Pereira, Valdeir Arantes, Silvio S. Silva & Júlio César Santos. (2021) Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. Journal of Food Processing and Preservation 45:10.
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Jithender Bhukya, Ravindra Naik, Debabandya Mohapatra, Lalan Kumar Sinha & K.V.R. Rao. (2021) Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load. LWT 150, pages 111909.
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Kunming Zhang, Yun Xu, Lijin Lu, Changcan Shi, Yongchun Huang, Zhijuan Mao, Chao Duan, Xian'e Ren, Yan Guo & Chengdu Huang. (2021) Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis. Ultrasonics Sonochemistry 74, pages 105551.
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Prateek Katariya, S.S. Arya & A.B. Pandit. (2020) Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. Innovative Food Science & Emerging Technologies 62, pages 102364.
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