Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
Authors
Keywords
Particle gels, Dietary fiber, Rheology, High pressure microfluidization, Rotor-stator homogenization
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 152, Issue -, Pages 112270
Publisher
Elsevier BV
Online
2021-08-13
DOI
10.1016/j.lwt.2021.112270
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Diet and Gut Microbes Act Coordinately to Enhance Programmed Cell Death and Reduce Colorectal Cancer Risk
- (2020) Robert S. Chapkin et al. DIGESTIVE DISEASES AND SCIENCES
- Diet and the Human Gut Microbiome: An International Review
- (2020) Annette S. Wilson et al. DIGESTIVE DISEASES AND SCIENCES
- The effect of operating conditions on the physicochemical characteristics of whey protein–based systems
- (2020) Francesca R. Lupi et al. RHEOLOGICA ACTA
- The effects of process conditions on rheological properties of functional citrus fibre suspensions
- (2020) F.R. Lupi et al. FOOD AND BIOPRODUCTS PROCESSING
- Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization
- (2020) Jenifer Santos et al. Materials
- Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions
- (2019) M. José Martin-Piñero et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Rectal Cancer: 20% Risk Reduction Thanks to Dietary Fibre Intake. Systematic Review and Meta-Analysis
- (2019) Vincenza Gianfredi et al. Nutrients
- Breakup of nanoparticle clusters using Microfluidizer M110-P
- (2018) Emmanuela Gavi et al. CHEMICAL ENGINEERING RESEARCH & DESIGN
- Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization
- (2018) Katleen L.D.D. Willemsen et al. FOOD HYDROCOLLOIDS
- Evidence for Dietary Fibre Modification in the Recovery and Prevention of Reoccurrence of Acute, Uncomplicated Diverticulitis: A Systematic Literature Review
- (2018) Camilla Dahl et al. Nutrients
- Fractals in crystallizing food systems
- (2018) Bhagyashri Joshi et al. Current Opinion in Food Science
- Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction
- (2017) Katleen L.D.D. Willemsen et al. FOOD HYDROCOLLOIDS
- Texture-modified foods for the elderly: Status, technology and opportunities
- (2016) José Miguel Aguilera et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Structure and rheology of colloidal particle gels: Insight from computer simulation
- (2013) Eric Dickinson ADVANCES IN COLLOID AND INTERFACE SCIENCE
- A rheological characterisation of an olive oil/fatty alcohols organogel
- (2013) F.R. Lupi et al. FOOD RESEARCH INTERNATIONAL
- Rheology and composition of citrus fiber
- (2013) Brock Lundberg et al. JOURNAL OF FOOD ENGINEERING
- Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)
- (2009) Wei Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Modified fractal model and rheological properties of colloidal networks
- (2007) Dongming Tang et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started