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Cited article:
P. Paquin, J. Giasson
Lait, 69 6 (1989) 491-498
Accepted: 1989-04-18
This article has been cited by the following article(s):
Dairy products: technology
W BANKS
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DOI: 10.1111/j.1471-0307.1993.tb01252.x
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Paul Paquin
International Dairy Journal 9 (3-6) 329 (1999)
DOI: 10.1016/S0958-6946(99)00083-7
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Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products
Behic Mert
Journal of Food Engineering 109 (3) 579 (2012)
DOI: 10.1016/j.jfoodeng.2011.10.021
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Influence of homogenization efficiency on milk fat content determination by infrared analysis
Nathalie Rémillard, Olivier Robin, Richard Martel and Paul Paquin
International Dairy Journal 3 (3) 197 (1993)
DOI: 10.1016/0958-6946(93)90064-7
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Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidization
J.-C. Vuillemard
Journal of Microencapsulation 8 (4) 547 (1991)
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
Olivier Robin and Paul Paquin
Journal of Dairy Science 74 (8) 2440 (1991)
DOI: 10.3168/jds.S0022-0302(91)78419-1
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Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements
B. LATREILLE and P. PAQUIN
Journal of Food Science 55 (6) 1666 (1990)
DOI: 10.1111/j.1365-2621.1990.tb03595.x
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Water Absorption in Fluid Milk Using Fourier Transform Infrared Spectroscopy
Richard Martel, Paul Paquin and Henry Buijs
Journal of Dairy Science 74 (7) 2073 (1991)
DOI: 10.3168/jds.S0022-0302(91)78378-1
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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)
DOI: 10.1016/0927-7757(93)80201-O
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Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions
Anne Tomas, Jean-Luc Courthaudon, Denis Paquet and Denis Lorient
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DOI: 10.1016/S0268-005X(09)80064-7
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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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DOI: 10.1016/0958-6946(91)90026-5
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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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DOI: 10.1016/j.idairyj.2009.11.018
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DOI: 10.1016/j.idairyj.2011.04.008
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Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
A. Tomas, D. Paquet, J.-L. Courthaudon and D. Lorient
Journal of Dairy Science 77 (2) 413 (1994)
DOI: 10.3168/jds.S0022-0302(94)76967-8
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Comprehensive review on potential applications of microfluidization in food processing
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Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages
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