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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

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

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Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

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High-pressure homogenization of orange juice to inactivate pectinmethylesterase

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A comparative study of the phenolic compounds and in vitro antioxidant capacity of finger millets from different growing regions in Malawi

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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule

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Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility

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inferredcites →https://doi.org/10.1021/jf101430jopenalex-snapshot

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inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02305.xopenalex-snapshot

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inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02386.xopenalex-snapshot

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Incoming claims: where this work appears in other papers’ reference lists and arguments.

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