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Dairy products: technology

W BANKS
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Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

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Influence of homogenization efficiency on milk fat content determination by infrared analysis

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Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidization

J.-C. Vuillemard
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DOI: 10.3109/02652049109021878
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Evaluation of the Particle Size of Fat Globules in a Milk Model Emulsion by Photon Correlation Spectroscopy

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Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements

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DOI: 10.1111/j.1365-2621.1990.tb03595.x
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Water Absorption in Fluid Milk Using Fourier Transform Infrared Spectroscopy

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Influence of major process and formulation parameters On microfluidized fat globule size distribution and example of a practical consequences

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Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions

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Étude comparative de l'effet de la microfluidisation et de l'homogénéisation sur la distribution de la taille des globules de gras du lait de vache

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Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

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Emerging Dairy Processing Technologies

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Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

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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

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The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk

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The applications of microfluidization in cereals and cereal-based products: An overview

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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions

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