Results 151 to 157 of about 2,556 (157)

Modification of food macromolecules using dynamic high pressure microfluidization: A review

Trends in Food Science and Technology, 2020
Mingshun Chen, Jun Chen, Chengmei Liu
exaly  

Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization

LWT - Food Science and Technology, 2016
Lin Yu, Jianshe Chen
exaly  

Performance of Sonication and Microfluidization for Liquid–Liquid Emulsification

Pharmaceutical Development and Technology, 1999
Yuh-Fun Maa
exaly  

Microfluidization as a potential technique to modify surface properties of soy protein isolate

Food Research International, 2012
Chuan-He Tang
exaly  

Effect of high-pressure microfluidization on the structure of cassava starch granule

Starch/Staerke, 2011
Uracha Ruktanonchai, Klanarong Sriroth, Wanwisa Srinuanchai   +2 more
exaly  

Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk

LWT - Food Science and Technology, 2019
Onkar A Babar, Prarabdh C Badgujar, Anit Kumar   +2 more
exaly  

Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein

International Journal of Biological Macromolecules
Xiaoyan Zhao
exaly