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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
Food Hydrocolloids 8 (6) 543 (1994)
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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DOI: 10.1007/s11947-014-1258-1
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Emerging Dairy Processing Technologies
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DOI: 10.1002/9781118560471.ch4
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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.ifset.2011.07.010
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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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DOI: 10.1016/j.idairyj.2009.11.018
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The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk
John T. Tobin, Sinead M. Fitzsimons, Alan L. Kelly and Mark A. Fenelon
International Dairy Journal 21 (10) 790 (2011)
DOI: 10.1016/j.idairyj.2011.04.008
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The applications of microfluidization in cereals and cereal-based products: An overview
Ilkem Demirkesen Mert
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DOI: 10.1080/10408398.2018.1555134
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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
Anit Kumar, Atul Dhiman, Rajat Suhag, Rachna Sehrawat, Ashutosh Upadhyay and David Julian McClements
Food Science and Biotechnology 31 (1) 17 (2022)
DOI: 10.1007/s10068-021-01010-x
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Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages
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Trends in Food Science & Technology 116 609 (2021)
DOI: 10.1016/j.tifs.2021.07.033
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Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties
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