Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations

Engineering, Chemical Engineering, Food Science +16

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

Marianna Annunziata, Mariarenata Sessa, Giovanna Ferrari · LWT · 2011 · 850 citations

Agriculture, Biotechnology, Food Science +14

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

Zi Teng, Yangchao Luo, Qin Wang · Journal of Agricultural and Food Chemistry · 2012 · 347 citations

Pharmacy, Nutritional Sciences, Pharmaceutics +17

Technological aspects and potential applications of (ultra) high-pressure homogenisation

Eliane Dumay, Dominique Chevalier‐Lucia, Laetitia Picart‐Palmade et al. · Trends in Food Science & Technology · 2012 · 333 citations

Natural Sciences, Materials Engineering, Materials Science +10

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

Xiaozhou Song, Chengjun Zhou, Feng Fu et al. · Industrial Crops and Products · 2012 · 314 citations

Agriculture, Food Science, Food Engineering +9