Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization-Reference-Cited by-同舟云学术

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Published:2019-03-04 Issue:4 Volume:43 Page:e13912
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xia Xiudong¹^ORCID,Dai Yiqiang²,Wu Han¹,Liu Xiaoli¹,Wang Ying¹,Cao Jianping²,Zhou Jianzhong¹

Affiliation:

1. Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China

2. College of Food Science and Technology Nanjing Agriculture University Nanjing PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13912

Reference47 articles.

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3. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization;Briñez W. J.;Journal of Food Protection,2006

4. Submicron emulsions processed by ultra‐high pressure homogenization;Chevalier‐Lucia D.;High Pressure Research,2009

5. Potential application of ultra‐high pressure homogenization in the physico‐chemical stabilization of tiger nuts' milk beverage;Codina‐Torrella I.;Innovative Food Science & Emerging Technologies,2017

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