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Cited article:

Comprehensive review on potential applications of microfluidization in food processing

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Food Science and Biotechnology 31 (1) 17 (2022)

Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties

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Critical Reviews in Food Science and Nutrition 62 (16) 4481 (2022)

Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages

Oguz Kaan Ozturk and Hazal Turasan
Trends in Food Science & Technology 116 609 (2021)

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

Behic Mert, Aziz Tekin, Ilkem Demirkesen and Gonul Kocak
Food and Bioprocess Technology 7 (10) 2889 (2014)

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)

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)

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

C.I.E. Ciron, V.L. Gee, A.L. Kelly and M.A.E. Auty
International Dairy Journal 20 (5) 314 (2010)

Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides

Paul Paquin
International Dairy Journal 9 (3-6) 329 (1999)

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)

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)

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)

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)

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

Y. Pouliot, P. Paquin, O. Robin and J. Giasson
International Dairy Journal 1 (1) 39 (1991)

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)