High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties
Author:
Funder
China Scholarship Council
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Effect of ultrasound on different quality parameters of apple juice;Abid;Ultrasonics Sonochemistry,2013
4. Fractionation and characterisation of dietary fibre from blackcurrant pomace;Alba;Food Hydrocolloids,2018
5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear;Augusto;Journal of Food Engineering,2012
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