Comprehensive review on potential applications of microfluidization in food processing

Author:

Kumar Anit,Dhiman Atul,Suhag Rajat,Sehrawat RachnaORCID,Upadhyay Ashutosh,McClements David Julian

Funder

All India Council for Technical Education

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference116 articles.

1. Abliz, A., Liu, J., Mao, L., Yuan, F., & Gao, Y. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. LWT - Food Science and Technology. 135, 110277 (2021)

2. Augustin, M. A., Sanguansri, P., & Htoon, A. Functional performance of a resistant starch ingredient modified using a microfluidizer. Innovative Food Science and Emerging Technologies. 9: 224-231 (2008)

3. Bucci, A. J., Hekken, D. L. Van, Tunick, M. H., Renye, J. A., & Tomasula, P. M. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk. Journal of Dairy Science. 101: 6990-7001 (2018)

4. Cano-Sarmiento, C., Monroy-Villagrana, A., Alamilla-Beltrán, L., Hernández-Sánchez, H., Cornejo-Mazón, M., Téllez-Medina, D. I., Jiménez-Martínez, C., & Gutiérrez-López, G. F. Micromorphometric characteristics of α-Tocopherol emulsions obtained by microfluidization. Revista Mexicana de Ingeniería Química. 13(1): 201-212 (2014)

5. Cavender, G. A., & Kerr, W. L. Microfluidization of full-fat ice cream mixes: Effects of gum stabilizer choice on physical and sensory changes. Journal of Food Process Engineering. (2013)

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