Improving food sustainability by converting orange peel waste products into hydrogels using stirred media milling

Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop

(2023) Tingting Qi et al.   CARBOHYDRATE POLYMERS

Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application

(2023) Xixiang Shuai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review

(2023) Qingxiao Li et al.   MOLECULES

Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

(2022) Zhanmei Jiang et al.   FOOD HYDROCOLLOIDS

Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity

(2022) Xuanxuan Lu et al.   FOOD CHEMISTRY

Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

(2022) Novita I. Putri et al.   FOOD HYDROCOLLOIDS

Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material

(2022) Jelle Van Audenhove et al.   FOOD HYDROCOLLOIDS

Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

(2022) Sinong Liu et al.   JOURNAL OF FOOD ENGINEERING

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

(2021) Yingying Ke et al.   Innovative Food Science & Emerging Technologies

Extraction, characterization and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds

(2021) Hongyi Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave

(2021) Haolan Dong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice

(2021) Chandi Kanchana Deepali Wellala et al.   FOOD CHEMISTRY

Phenolic composition, antioxidant potential and health benefits of citrus peel

(2020) Balwinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Stirred media mills in the mining industry: Material grindability, energy-size relationships, and operating conditions

(2020) Lewis Taylor et al.   POWDER TECHNOLOGY

High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition

(2020) Kahlile Youssef Abboud et al.   CARBOHYDRATE POLYMERS

Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

(2020) Xiaohong He et al.   Innovative Food Science & Emerging Technologies

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

(2020) Wenjun Wang et al.   ULTRASONICS SONOCHEMISTRY

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

(2020) Li Wan et al.   FOOD HYDROCOLLOIDS

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

(2020) Zhengwen Wang et al.   FOOD CHEMISTRY

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

(2019) Mahato et al.   Foods

Characterization of Water Binding Properties of Apple Pectin Modified by Instant Controlled Pressure Drop Drying (DIC) by LF-NMR and DSC Methods

(2019) Xiao Li et al.   Food and Bioprocess Technology

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

(2019) Yamina De Bondt et al.   FOOD CHEMISTRY

Amino acid-amidated pectin: Preparation and characterization

(2019) Jun Chen et al.   FOOD CHEMISTRY

Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films

(2019) Hejun Wu et al.   FOOD HYDROCOLLOIDS

Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

(2018) Fan Xie et al.   CARBOHYDRATE POLYMERS

Fabrication of milled cellulose particles-stabilized Pickering emulsions

(2018) Xuanxuan Lu et al.   FOOD HYDROCOLLOIDS

Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH

(2017) Mouna Abid et al.   FOOD HYDROCOLLOIDS

Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

(2017) Ikram Ullah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

(2016) Cheng-mei Liu et al.   FOOD HYDROCOLLOIDS

Nanomilling of Drugs for Bioavailability Enhancement: A Holistic Formulation-Process Perspective

(2016) Meng Li et al.   Pharmaceutics

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

(2015) Saioa Alvarez-Sabatel et al.   FOOD HYDROCOLLOIDS

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

(2013) Zamantha Escobedo-Avellaneda et al.   Journal of Functional Foods

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

(2011) Jun Chen et al.   FOOD HYDROCOLLOIDS

Development of gelling properties of inulin by microfluidization

(2009) Sébastien N. Ronkart et al.   FOOD HYDROCOLLOIDS