Shimojima, Ken. “Comparison of Processing Effects by Spalling Phenomena Caused Using Underwater Shock Waves in Food Processing”. The International Journal of Multiphysics 18, no. 1s (June 14, 2024): 58 - 64. Accessed November 30, 2025. https://www.themultiphysicsjournal.com/index.php/ijm/article/view/999.