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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)
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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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Critical Reviews in Food Science and Nutrition 62 (16) 4481 (2022)
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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)
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Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

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Food and Bioprocess Technology 7 (10) 2889 (2014)
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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

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International Dairy Journal 21 (10) 790 (2011)
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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

C.I.E. Ciron, V.L. Gee, A.L. Kelly and M.A.E. Auty
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Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides

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International Dairy Journal 9 (3-6) 329 (1999)
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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)
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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)
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Influence of homogenization efficiency on milk fat content determination by infrared analysis

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International Dairy Journal 3 (3) 197 (1993)
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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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Colloids and Surfaces A: Physicochemical and Engineering Aspects 80 (2-3) 211 (1993)
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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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International Dairy Journal 1 (1) 39 (1991)
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Recent advances in the large-scale production of lipid vesicles for use in food products: microfluidization

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Journal of Microencapsulation 8 (4) 547 (1991)
https://doi.org/10.3109/02652049109021878