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Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, Rachna Sehrawat, Ashutosh Upadhyay and David Julian McClements Food Science and Biotechnology 31(1) 17 (2022) https://doi.org/10.1007/s10068-021-01010-x
Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties
Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs
Sinead P. Heffernan, Alan L. Kelly, Daniel M. Mulvihill, Uwe Lambrich and Heike P. Schuchmann Innovative Food Science & Emerging Technologies 12(4) 628 (2011) https://doi.org/10.1016/j.ifset.2011.07.010
The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
Influence of major process and formulation parameters On microfluidized fat globule size distribution and example of a practical consequences
Olivier Robin, Nathalie Remillard and Paul Paquin Colloids and Surfaces A: Physicochemical and Engineering Aspects 80(2-3) 211 (1993) https://doi.org/10.1016/0927-7757(93)80201-O
Influence of homogenization efficiency on milk fat content determination by infrared analysis
