Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods
Author:
Affiliation:
1. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
Funder
Indian Council of Agricultural Research
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00179
Reference77 articles.
1. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism
2. Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice
3. Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue
4. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice
5. Nayak, S. L. Citrus granulation and its influence on juice yield and quality. Ph.D. Thesis, Indian Agricultural Research Institute, 2022.
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