1. Physicochemical and rheological properties of milk-fat globules with modified membranes;Aguilera;Milchwissenschaft – Milk Science International,1988
2. Functional performance of a resistant starch ingredient modified using a microfluidiser;Augustin;Innovative Food Science & Emerging Technologies,2008
3. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts;Ciron;International Dairy Journal,2010
4. Rheological properties of acid milk gels. 2. Effect of composition, process and acidification regimes on products from recombined milks using the microfluidizer;Cobos;Milchwissenschaft-Milk Science International,1995
5. Beyond homogenisation: the formation of very small emulsion droplets during processing of milk by a microfluidizer, Netherlands;Dalgleish;Dairy Journal,1996