Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Official methods of analysis;AOAC,2000
2. Significance of frictional heating for effects of high pressure homogenisation on milk;Datta;Journal of Dairy Research,2005
3. Formation of sunflower oil emulsion stabilized by whey protein with high-pressure homogenization (up to 350MPa): effect of pressure on emulsion characteristics;Desrumaux;International Journal of Food Science and Technology,2002
4. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but no by water activity and product composition;Diels;International Journal of Food Microbiology,2005
5. Effect of high pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions;Floury;Innovative Food Science and Emerging Technologies,2000
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