Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow-Reference-Cited by-同舟云学术

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Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow

Published:2022-10 Issue: Volume:81 Page:103119
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Suhag Rajat,Dhiman Atul,Prabhakar Pramod K.,Sharma Arun,Singh Anurag,Upadhyay Ashutosh

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference67 articles.

1. Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs;Abbasnezhad;Journal of Food Measurement and Characterization,2014

2. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT - Food Science and Technology,2003

3. Rheological properties of liquid egg products (LEPS);Atılgan;International Journal of Food Properties,2008

4. Rheological behavior of tomato juice: Steady-state shear and time-dependent modeling;Augusto;Food and Bioprocess Technology,2012

5. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk;Bucci;Journal of Dairy Science,2018

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