Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice-Reference-Cited by-同舟云学术

Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice

Published:2021-03 Issue: Volume:126 Page:121-129
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Ricci Julien,Delalonde Michèle,Wisniewski Christelle,Dahdouh Layal

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference40 articles.

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2. A novel critical point for isotropic gel in rheological-fractal model;Bi;J. Food Eng.,2019

3. Cold sterilization and clarification of pineapple juice by tangential microfiltration;Carneiro;Desalination,2002

4. Clarification and concentration of citrus and carrot juices by integrated membrane processes;Cassano;J. Food Eng.,2003

5. Modelling of rheological behaviour of pummelo juice concentrates using master-curve;Chin;J. Food Eng.,2009

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