Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk

Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

(2012) A. Zamora et al.   FOOD HYDROCOLLOIDS

Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions

(2012) H. Ruiz-Espinosa et al.   LETTERS IN APPLIED MICROBIOLOGY

Technological aspects and potential applications of (ultra) high-pressure homogenisation

(2012) Eliane Dumay et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices

(2011) Paola Maresca et al.   JOURNAL OF FOOD ENGINEERING

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

(2011) Fábio H. Poliseli-Scopel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation

(2008) Francesco Donsì et al.   CHEMICAL ENGINEERING SCIENCE

Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage

(2008) J. Pereda et al.   FOOD CHEMISTRY

Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

(2008) M. Cortés-Muñoz et al.   FOOD HYDROCOLLOIDS

Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

(2007) Alvar Grácia-Juliá et al.   FOOD HYDROCOLLOIDS

Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

(2007) Adrienne Roach et al.   Innovative Food Science & Emerging Technologies