Dynamic High-Pressure Microfluization Combined with Emulsifiers on Physicochemical Properties and Carotenoids Release of Sea Buckthorn Juice

Author:

Ablizb Arzigül,Huang Yanan,Rouzi Reziwanguli,Xu Duoxia,Gao Yanxiang,Liu Jinfang

Publisher

Elsevier BV

Reference36 articles.

1. Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization;K Aaby;International Journal of Food Properties,2020

2. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice;A Abliz;Lwt,2020

3. Physicochemical aspects of an emulsifier functionality;B Bergenst�hl;Food Emulsifiers and Their Applications: Second Edition,2008

4. Microscopic structural components of sea buckthorn (Hippophae rhamnoides L.) juice prepared by centrifugation;T Beveridge;LWT -Food Science and Technology,2001

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