Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties

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The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system

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Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

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Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice

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Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization

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Quality assesment and postharvest technology of mango: A review of its current status and future perspectives

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

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Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

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Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

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Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

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One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

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Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

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Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study

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Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch

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High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties

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Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening

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Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

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The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

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Polyphenol-rich Mango (Mangifera indica L.) Ameliorate Functional Constipation Symptoms in Humans beyond Equivalent Amount of Fiber

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Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

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Colloid chemistry approach to understand the storage stability of fermented carrot juice

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Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels

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Change of the rheological properties of mango juice by high pressure homogenization

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Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

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Extraction of pectin from passion fruit peel assisted by ultrasound

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Complexity and health functionality of plant cell wall fibers from fruits and vegetables

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Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

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Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice

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Effect of microfluidisation on antioxidant properties of corn bran

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Effect of microfluidization process on the functional properties of insoluble dietary fiber

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Effects of microfluidization on microstructure and physicochemical properties of corn bran

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Characterization of structural stability of palm oil esters-based nanocosmeceuticals loaded with tocotrienol

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The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

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Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility

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Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

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Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

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High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

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The effect of homogenisation on the stability of pineapple pulp

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Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

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