Related references
Note: Only part of the references are listed.Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
Ume Roobab et al.
FOOD REVIEWS INTERNATIONAL (2023)
Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety
Bakhtawar Shafique et al.
MICROORGANISMS (2023)
Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model
Omar Bashir et al.
FOODS (2023)
Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk
Mian Anjum Murtaza et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)
Husnain Raza et al.
FOOD SCIENCE AND TECHNOLOGY (2022)
Changes in structural and chemical composition of insoluble dietary fibers bound phenolic complexes from grape pomace by alkaline hydrolysis treatment
Guihun Jiang et al.
FOOD SCIENCE AND TECHNOLOGY (2022)
Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes
Husnain Raza et al.
ULTRASONICS SONOCHEMISTRY (2022)
A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract
Kashif Ameer et al.
FOODS (2022)
The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower
Guihun Jiang et al.
FOODS (2022)
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
Husnain Raza et al.
FOOD SCIENCE AND TECHNOLOGY (2021)
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
Katarzyna Kielczewska et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
Zengwang Guo et al.
FOOD HYDROCOLLOIDS (2021)
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation
Slim Smaoui et al.
MEAT SCIENCE (2021)
Current status of non-thermal processing of probiotic foods: A review
Niveditha Asaithambi et al.
JOURNAL OF FOOD ENGINEERING (2021)
Optimization of Microwave-Assisted Green Method for Enhanced Solubilization of Water-Soluble Curcuminoids Prepared Using Steviol Glycosides
Jin-A Ko et al.
FOODS (2021)
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08
Giacomo Braschi et al.
FRONTIERS IN MICROBIOLOGY (2021)
Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins
Furkan Turker Saricaoglu
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein
Chunyan Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
A top-down approach to improve collagen film's performance: The comparisons of macro, micro and nano sized fibers
Yunhao Ma et al.
FOOD CHEMISTRY (2020)
Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization
Ofir Benjamin et al.
JOURNAL OF FOOD SCIENCE (2020)
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
Jose Mesa et al.
MOLECULES (2020)
Irradiation effects on chemical and functional qualities of ready-to-eat Saengshik, a cereal health food
Gui-Ran Kim et al.
RADIATION PHYSICS AND CHEMISTRY (2020)
Strategies for Sustainable Substitution of Livestock Meat
Guihun Jiang et al.
FOODS (2020)
Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber
Guihun Jiang et al.
FOOD BIOSCIENCE (2020)
Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation
Cristina Barrera et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice
Francesca Patrignani et al.
FRONTIERS IN MICROBIOLOGY (2019)
Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder
Gui-Hun Jiang et al.
FOOD BIOPHYSICS (2019)
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments
Nadia Innocente et al.
JOURNAL OF FOOD ENGINEERING (2019)
Impact of nonthermal processing on different milk enzymes
Talha Ahmad et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)
Spray drying of high pressure jet-processed condensed skim milk
Charith A. Hettiarachchi et al.
JOURNAL OF FOOD ENGINEERING (2019)
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion
Laura Calabuig-Jimenez et al.
JOURNAL OF FOOD ENGINEERING (2019)
Structure and functionalities changes in high-pressure homogenized clam protein isolate
Fan Wu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review
Antonio Bevilacqua et al.
JOURNAL OF FOOD PROTECTION (2019)
The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying
Kevin E. Mis-Solval et al.
FOODS (2019)
Potential Applications of High Pressure Homogenization in Winemaking: A Review
Piergiorgio Comuzzo et al.
BEVERAGES (2019)
Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review
Robert Sevenich et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension
I. Codina-Torrella et al.
FOOD MICROBIOLOGY (2018)
Modification of enzymes by use of high-pressure homogenization
Jessika Gonsalves dos Santos Aguilar et al.
FOOD RESEARCH INTERNATIONAL (2018)
Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk
Charith A. Hettiarachchi et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk
M. Tran et al.
JOURNAL OF DAIRY SCIENCE (2018)
Clinical trials using functional foods provide unique challenges
Lindsay Brown et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Strategies to improve the functionality of probiotics in supplements and foods
Claude P. Champagne et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology
Hyun-Gyu Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Food waste management innovations in the foodservice industry
Carlos Martin-Rios et al.
WASTE MANAGEMENT (2018)
Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
Iris Loira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Probiotics, prebiotics, and microencapsulation: A review
Loveleen Kaur Sarao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Engineering Process Characterization of High-Pressure Homogenization-from Laboratory to Industrial Scale
Sergio I. Martinez-Monteagudo et al.
FOOD ENGINEERING REVIEWS (2017)
Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers
Xiao Hua et al.
FOOD CHEMISTRY (2017)
Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization
Y. N. Shariffa et al.
FOOD RESEARCH INTERNATIONAL (2017)
Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review
Ligia M. R. Santos et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2017)
Optimization of supercritical fluid extraction of steviol glycosides and total phenolic content from Stevia rebaudiana (Bertoni) leaves using response surface methodology and artificial neural network modeling
Kashif Aineer et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Osman Gul et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
Wioletta Blaszczak et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Furkan Turker Saricaoglu et al.
JOURNAL OF FOOD ENGINEERING (2017)
Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile
SeyedMohammad Bagher Hashemi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
Seyed Mohammad Bagher Hashemi et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products
Lorenzo Siroli et al.
FRONTIERS IN MICROBIOLOGY (2017)
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
Kashif Ameer et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage
Antonio Bevilacqua et al.
FOOD MICROBIOLOGY (2016)
Probiotics and their potential applications in active edible films and coatings
Paula J. P. Espitia et al.
FOOD RESEARCH INTERNATIONAL (2016)
Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods
Muhammed Majeed et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Applications of High and Ultra High Pressure Homogenization for Food Safety
Francesca Patrignani et al.
FRONTIERS IN MICROBIOLOGY (2016)
Intestine-Specific Delivery of Hydrophobic Bioactives from Oxidized Starch Microspheres with an Enhanced Stability
Shanshan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization
J. Tan et al.
JOURNAL OF FOOD ENGINEERING (2015)
Rheological Characteristics and Gelation of Tofu Made from Ultra-High-Pressure Homogenized Soymilk
Ying-Chia Huang et al.
JOURNAL OF TEXTURE STUDIES (2015)
Improving the efficiency of ultra-high pressure homogenization treatments to inactivate spores of Alicyclobacillus spp. in orange juice controlling the inlet temperature
A. X. Roig-Sagues et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Encapsulation of roasted coffee oil in biocompatible nanoparticles
Eliza Brito Freiberger et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
Neus Bernat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies
Ester Betoret et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality
Patricia G. Burns et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids
Diana I. Serrazanetti et al.
FRONTIERS IN MICROBIOLOGY (2015)
Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice
Thiago Soares Leite et al.
FOOD BIOPHYSICS (2015)
Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics
Victoria Ferragut et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
A. Zamora et al.
FOOD ENGINEERING REVIEWS (2015)
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white
Agnese Panozzo et al.
FOOD RESEARCH INTERNATIONAL (2014)
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
Thiago Soares Leite et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review
Panagiotis Sfakianakis et al.
FOODS (2014)
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods
Francesca Patrignani et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2013)
Ultra high pressure homogenized soy flour for tofu making
Hsiao-Hui Liu et al.
FOOD HYDROCOLLOIDS (2013)
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Pedro E. D. Augusto et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
Mirian Tiaki Kaneiwa Kubo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Polymeric nanocapsules with SEDDS oil-core for the controlled and enhanced oral absorption of cyclosporine
Min-Jeong Park et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2013)
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria
G. Tabanelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
Cheng Qian et al.
FOOD CHEMISTRY (2012)
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli
Giulia Tabanelli et al.
FOOD MICROBIOLOGY (2012)
In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt
C. Senaka Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization
Francesco Donsi et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2012)
Microencapsulation of probiotics for gastrointestinal delivery
Michael T. Cook et al.
JOURNAL OF CONTROLLED RELEASE (2012)
Study on the applicability of high-pressure homogenization for the production of banana juices
Sonia Calligaris et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K
T. Muramalla et al.
JOURNAL OF DAIRY SCIENCE (2011)
Approaches for enhancing the viability of probiotics: a review
S. Sarkar
BRITISH FOOD JOURNAL (2010)
Importance of food in probiotic efficacy
R. D. C. S. Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of High-Pressure Homogenization on the Physical and Antioxidant Properties of Quercus resinosa Infusions Encapsulated by Spray-Drying
Nuria Elizabeth Rocha-Guzman et al.
JOURNAL OF FOOD SCIENCE (2010)
Microencapsulation of Live Probiotic Bacteria
Mohammad Ariful Islam et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2010)
World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cowʼs Milk Allergy (DRACMA) Guidelines
Alessandro Fiocchi et al.
World Allergy Organization Journal (2010)
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation
Francesco Donsi et al.
CHEMICAL ENGINEERING SCIENCE (2009)
Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk
M. Serra et al.
FOOD HYDROCOLLOIDS (2009)
Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk
Mar Serra et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
Maria Lujan Capra et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization
Francesco Donsi et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2009)
Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels
Kristina Lodaite et al.
JOURNAL OF DAIRY RESEARCH (2009)
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus
Francesca Patrignani et al.
JOURNAL OF DAIRY RESEARCH (2009)
Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes
N. Innocente et al.
JOURNAL OF DAIRY SCIENCE (2009)
Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution
A. Bevilacqua et al.
LETTERS IN APPLIED MICROBIOLOGY (2009)
High-pressure Food Processing
V. M. Balasubramaniam et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)
Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
A. Puig et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)
Manufacture of acid gels from skim milk using high-pressure homogenization
A. Hernandez et al.
JOURNAL OF DAIRY SCIENCE (2008)
Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk
P. Burns et al.
JOURNAL OF DAIRY SCIENCE (2008)
Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of Probiotic fermented milks
F. Patrignani et al.
JOURNAL OF DAIRY SCIENCE (2007)
Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk
J. Pereda et al.
JOURNAL OF DAIRY SCIENCE (2007)
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses
Rosalba Lanciotti et al.
FOOD CHEMISTRY (2007)
Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species
Rosalba Lanciotti et al.
FOOD CHEMISTRY (2007)
Effects of ultra-high pressure homogenization on the cheese-making properties of milk
A. Zamora et al.
JOURNAL OF DAIRY SCIENCE (2007)
Microbial shelf-life of high-pressure-homogenised milk
Mary A. Smiddy et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation.: A comparison with continuous short-time thermal treatments
Laetitia Picart et al.
JOURNAL OF DAIRY RESEARCH (2006)
High hydrostatic pressure pasteurization of red wine
Chulkyoon Mok et al.
JOURNAL OF FOOD SCIENCE (2006)
High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms
Ann M. J. Diels et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2006)
Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization
WJ Brinez et al.
JOURNAL OF FOOD PROTECTION (2006)
Inactivation of food spoilage bacteria and Escherichia coli O157 : H7 in phosphate buffer and orange juice using dynamic high pressure
I Tahiri et al.
FOOD RESEARCH INTERNATIONAL (2006)
Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt
P Capela et al.
FOOD RESEARCH INTERNATIONAL (2006)
Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder
S Sandra et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Significance of frictional heating for effects of high pressure homogenisation on milk
N Datta et al.
JOURNAL OF DAIRY RESEARCH (2005)
β-Carotene nanodispersions:: preparation, characterization and stability evaluation
CP Tan et al.
FOOD CHEMISTRY (2005)
Potential applications of high pressure homogenisation in processing of liquid milk
MG Hayes et al.
JOURNAL OF DAIRY RESEARCH (2005)
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
N Lacroix et al.
FOOD RESEARCH INTERNATIONAL (2005)
Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization
JM Perrier-Cornet et al.
JOURNAL OF FOOD ENGINEERING (2005)
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
J Floury et al.
CHEMICAL ENGINEERING SCIENCE (2004)
Analysis of a new type of high pressure homogeniser. Part B. Study of droplet break-up and recoalescence phenomena
J Floury et al.
CHEMICAL ENGINEERING SCIENCE (2004)
Suitability of high-dynamic-pressure-treated milk for the production of yoghurt
R Lanciotti et al.
FOOD MICROBIOLOGY (2004)
Vitamin E nanoparticle for beverage applications
CC Chen et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2004)
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties
MG Hayes et al.
JOURNAL OF DAIRY RESEARCH (2003)
Consumer attitudes toward use of probiotic cultures
CM Bruhn et al.
JOURNAL OF FOOD SCIENCE (2002)
Applications of high-hydrostatic pressure on milk and dairy products
AJ Trujillo
HIGH PRESSURE RESEARCH (2002)
Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions
LT Hansen et al.
FOOD MICROBIOLOGY (2002)
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics
A Desrumaux et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Methods for disruption of microbial cells for potential use in the dairy industry - a review
J Geciova et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Changes in the molecular weight distribution of three commercial pectins after valve homogenization
M Corredig et al.
FOOD HYDROCOLLOIDS (2001)
Probiotic bacteria:: safety, functional and technological properties
M Saarela et al.
JOURNAL OF BIOTECHNOLOGY (2000)
Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution
KY Lee et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
Share Paper
