Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties-Reference-Cited by-同舟云学术

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Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties

Published:2022-01 Issue: Volume:75 Page:102887
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ke Yingying,Dai Taotao,Xiao Min,Chen Mingshun,Liang Ruihong,Liu Wei,Liu Chengmei,Chen Jun,Deng Lizhen

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice;Abliz;LWT - Food Science and Technology,2021

2. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

3. Effect of ripening stage on composition, sensory qualities and acceptability of Keitt mango (Mangifera indica L.) chips;Appiah;African Journal of Food Agriculture Nutrition and Development,2011

4. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model;Augusto;Journal of Food Engineering,2012

5. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;LWT - Food Science and Technology,2015

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1. Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk;Food Hydrocolloids;2024-12

2. Enhancing mango yield and soil health with organic and slow-release fertilizers: A multifaceted evaluation;Science of The Total Environment;2024-11

3. Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules;Journal of Food Engineering;2024-11

4. Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids;Food Chemistry: X;2024-10

5. Superfine grinding combined with enzymatic modification of pea dietary fibre: Structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities;LWT;2024-09

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