Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise-Reference-Cited by-同舟云学术

Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

Author:

Kadian Drishti¹,Kumar Anit¹²,Badgujar Prarabdh C.¹^ORCID,Sehrawat Rachna³⁴

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

2. Department of Food Technology School of Chemical Technology, Harcourt Butler Technical University Kanpur Uttar Pradesh India

3. Department of Food Process Engineering National Institute of Technology Rourkela Odisha India

4. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference43 articles.

4. Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure;Cavender G. A.;Journal of Food Process Engineering,2019

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