Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules-Reference-Cited by-同舟云学术

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Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules

Published:2024-11 Issue: Volume:381 Page:112160
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

He Xiaohong,Dai Taotao,Liang Ruihong,Liu Wei,Cheng Yunhui,Liu Chengmei,Chen Jun^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Association of official analytical Chemists;Official Methods of Analysis,1990

2. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour;Asmeda;Food Chem.,2016

3. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size;Bala;Heliyon,2020

4. Whole tomato juice produced by a novel industrial-scale microfluidizer: effect on physical properties and in vitro lycopene bioaccessibility;Dai;Food Res. Int.,2022

5. Whole peanut milk prepared by an industry-scale microfluidization system: physical stability, microstructure, and flavor properties;Dai;LWT,2022

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