Concepedia
Food Hydrocolloids · 2008 · 105 citations · 34 references
BiomanufacturingEngineeringSoy-yogurt ProductBiotechnologyFood EngineeringFood ProcessingUltra High-pressure HomogenizationAcid Coagulation PropertiesFood StructureFood TechnologyBiomolecular EngineeringHealth Sciences
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Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
N.S. Cruz, Marta Capellas, M.M. Hernández-Herrero et al. · Food Research International · 2007 · 243 citations
Biomanufacturing, High Hydrostatic Pressure, Biotechnology +9
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation
Maryse Thiébaud, Eliane Dumay, J. P. Guiraud et al. · International Dairy Journal · 2003 · 236 citations
High-pressure Homogenisation, Microbial Inactivation, Animal Nutrition +13
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties
Maurice G Hayes, Alan L. Kelly · Journal of Dairy Research · 2003 · 233 citations
Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt
Florent Remeuf, Sabah A. A. Mohammed, I. Sodini et al. · International Dairy Journal · 2003 · 218 citations
Milk Fortification, Food Microstructure, Stirred Yogurt +7
Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk
J. Pereda, V. Ferragut, Joan Miquel Quevedo et al. · Journal of Dairy Science · 2007 · 213 citations · Full text