Micronization and nanosizing of particles for an enhanced quality of food: A review-Reference-Cited by-同舟云学术

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Micronization and nanosizing of particles for an enhanced quality of food: A review

Published:2017-06-12 Issue:6 Volume:58 Page:993-1001
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Chen Tong¹,Zhang Min¹²,Bhandari Bhesh³,Yang Zaixing⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. Jiangnan University(Yangzhou) Food Biotechnology Institute, Yangzhou, China

3. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia

4. Xuzhou Branch, Haitong Food Group Company, Peixian, Jiangsu, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1236238

Reference96 articles.

1. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

2. Effect of Ultrasonic Treatment on Buffalo Milk Homogenization and Numbers of Bacteria

3. Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

4. Functional performance of a resistant starch ingredient modified using a microfluidiser

5. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

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