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

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

(2011) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

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 Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein

(2008) Makoto SHIMOYAMADA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effects of Ultra-High-Pressure Homogenization Treatment on the Lipolysis and Lipid Oxidation of Milk during Refrigerated Storage

(2008) Julieta Pereda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

(2008) V. Ferragut et al.   JOURNAL OF FOOD ENGINEERING

Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion

(2007) Seamus L. McSweeney et al.   FOOD HYDROCOLLOIDS