Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin-based beverage treated with high-pressure homogenization

Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension

(2018) I. Codina-Torrella et al.   FOOD MICROBIOLOGY

Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage

(2017) I. Codina-Torrella et al.   Innovative Food Science & Emerging Technologies

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

(2016) Karlis Briviba et al.   FOOD CHEMISTRY

Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives

(2016) A. Hickisch et al.   FOOD RESEARCH INTERNATIONAL

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

(2015) C. Fernández-Ávila et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

(2013) N. Toro-Funes et al.   FOOD CHEMISTRY

Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

(2013) Fábio Henrique Poliseli-Scopel et al.   Innovative Food Science & Emerging Technologies

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

(2013) G.G. Amador-Espejo et al.   JOURNAL OF DAIRY SCIENCE

Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

(2013) Dora C. Valencia-Flores et al.   JOURNAL OF FOOD SCIENCE

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

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

Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

(2010) Lourdes M.P. Masson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Submicron emulsions processed by ultra-high pressure homogenization

(2009) D. Chevalier-Lucia et al.   HIGH PRESSURE RESEARCH

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

(2008) Francesco Donsì et al.   CHEMICAL ENGINEERING SCIENCE

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

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

Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

(2008) N.S. Cruz et al.   FOOD HYDROCOLLOIDS

Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin

(2008) Panchalee Pathanibul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of pressure homogenization on particle size and the functional properties of citrus juices

(2008) E. Betoret et al.   JOURNAL OF FOOD ENGINEERING

Advances in development of transgenic pulse crops

(2007) Susan Eapen   BIOTECHNOLOGY ADVANCES

Physicochemical characterization of soymilk after step-wise centrifugation

(2007) Amir Malaki Nik et al.   FOOD RESEARCH INTERNATIONAL