Microfluidization in Nano-Food Engineering-Reference-Cited by-同舟云学术

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Microfluidization in Nano-Food Engineering

Published:2020 Issue: Volume: Page:153-175
ISSN:1571-0297
Container-title:Food Engineering Series
language:
Short-container-title:

Author:

Monroy-Rodríguez Ilse,Monroy-Villagrana Amor,Cornejo-Mazón Maribel,García-Pinilla Santiago,Hernández-Sánchez Humberto,Gutiérrez-López Gustavo F.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-44552-2_6

Reference79 articles.

1. Arredondo-Ochoa T, García-Almendárez BE, Escamilla-García M, Martín-Belloso O, Rossi-Márquez G, Medina-Torres L, Regalado-González C (2017) Physicochemical and antimicrobial characterization of beeswax – starch food-grade Nanoemulsions incorporating natural antimicrobials. Int J Mol Sci 2017(18):2712. https://doi.org/10.3390/ijms18122712

2. Augustin MA, Sanguansri P, Htoon A (2008) Functional performance of a resistant starch ingredient modified using a microfluidiser. Innovative Food Sci Emerg Technol 9(2):224–231. https://doi.org/10.1016/j.ifset.2007.11.003

3. Bamba BSB, Shi J, Tranchant CC, Jun Xue S, Forney CF, Lim LT, Xu W, Xu G (2018) Coencapsulation of polyphenols and anthocyanins from blueberry Pomace by double emulsion stabilized by whey proteins: effect of homogenization parameters. Molecules 2018(23):2525. https://doi.org/10.3390/molecules23102525

4. Błaszczak W, Fornal J, Valverde S, Garrido L (2005) Pressure induced changes in the structure of corn starches with different amylose content. Carbohydr Polym 61(2):132–140. https://doi.org/10.1016/j.carbpol.2005.04.005

5. Bucci AJ, Van Hekken DL, Tunick MH, Renye JA, Tomasula PM (2018) The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk. J Dairy Sci 101:1–12. https://doi.org/10.3168/jds.2017-13907

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1. Chia Oil-in-Water Nanoemulsions Produced by Microfluidization;la ValSe-Food 2022;2022-10-28

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