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Dynamic High-Pressure Microfluization Combined with Emulsifiers on Physicochemical Properties and Carotenoids Release of Sea Buckthorn Juice

https://doi.org/10.2139/ssrn.4665196
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Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review
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Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices
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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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Microscopic Structural Components of Sea Buckthorn (Hippophae rhamnoides L.) Juice Prepared by Centrifugation
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Physicochemical Aspects of an Emulsifier Functionality
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Future Trends of Emulsifiers and Other Food Ingredients
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Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice
inferredcites →https://doi.org/10.1007/s11947-021-02651-wopenalex-extracted
Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice
inferredcites →https://doi.org/10.1007/s12393-014-9097-4openalex-extracted
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106214openalex-extracted
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH
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Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains
inferredcites →https://doi.org/10.1016/j.ijpharm.2019.03.016openalex-extracted
smartPearls® for dermal bioavailability enhancement – Long-term stabilization of suspensions by viscoelasticity
inferredcites →https://doi.org/10.1016/j.jfoodeng.2011.10.021openalex-extracted
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products
inferredcites →https://doi.org/10.1016/j.lwt.2020.110277openalex-extracted
Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice
inferredcites →https://doi.org/10.1016/j.tifs.2020.04.004openalex-extracted
Modification of food macromolecules using dynamic high pressure microfluidization: A review
inferredcites →https://doi.org/10.1016/j.tifs.2020.09.012openalex-extracted
Dairy and plant proteins as natural food emulsifiers
inferredcites →https://doi.org/10.1021/acs.jafc.0c06409openalex-extracted
Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant
inferredcites →https://doi.org/10.1021/jf1010353openalex-extracted
Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibility in the Upper Gastrointestinal Tract. 2. In Vivo Digestions
inferredcites →https://doi.org/10.1021/jf2043949openalex-extracted
Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids
inferredcites →https://doi.org/10.1039/d0ra06488bopenalex-extracted
The bioactive components as well as the nutritional and health effects of sea buckthorn
inferredcites →https://doi.org/10.1080/01932691.2017.1306783openalex-extracted
Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization
inferredcites →https://doi.org/10.1080/10942912.2020.1752715openalex-extracted
Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization
inferredcites →https://doi.org/10.1080/87559129.2021.1943429openalex-extracted
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn
inferredcites →https://doi.org/10.1111/jfpp.15474openalex-extracted
Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices
inferredcites →https://doi.org/10.1134/s1068162017070093openalex-extracted
Bioactive Components of Sea Buckthorn Hippophae rhamnoides L. Foliage
inferredcites →https://doi.org/10.1177/1082013219825736openalex-extracted
The effect of high-power ultrasound on the quality of carrot juice
inferredcites →https://doi.org/10.1177/1934578x0900400505openalex-extracted
Bioactive Compounds of Selected Fruit Juices
inferredcites →https://doi.org/10.3311/ppch.15641openalex-extracted
Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage
inferredcites →https://doi.org/10.3390/foods8040116openalex-extracted
Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach
inferredcites →https://doi.org/10.3390/molecules21040511openalex-extracted
Effect of Food Emulsifiers on Aroma Release
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