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Journal of food engineering, ISSN 0260-8774, 07/2012, Volume 111, Issue 2, pp. 449 - 457
Journal Article
Journal of food engineering, ISSN 0260-8774, 01/2013, Volume 114, Issue 1, pp. 57 - 63
.... High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food... 
Viscoelasticity | Viscosity | High pressure homogenization | Food properties | Rheology | Food Science & Technology | Engineering | Engineering, Chemical | Life Sciences & Biomedicine | Technology | Science & Technology | Analysis | Fruit juices | Microorganisms | Homogenization | Mathematical models | Foods | Juices | Homogenizing | Rheological properties
Journal Article
Frontiers in microbiology, ISSN 1664-302X, 08/2016, Volume 7, pp. 1132 - 1132
... decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH... 
Enzymes | High pressure homogenization | Food matrices | Ultra high pressure homogenization | Inactivation | Non-thermal technologies | Pathogenic species | Spores | Life Sciences & Biomedicine | Microbiology | Science & Technology
Journal Article
Journal Article
Journal of cleaner production, ISSN 0959-6526, 11/2018, Volume 202, pp. 792 - 798
Journal Article
Journal of food engineering, ISSN 0260-8774, 11/2019, Volume 261, pp. 117 - 124
The standard tool for emulsification during formulation trials is a homogenizer, which unfortunately requires too much raw material and is time consuming. A... 
Process | Emulsion | Lecithin | Chemical-physics | Whey protein | Structure | Food Science & Technology | Engineering | Engineering, Chemical | Life Sciences & Biomedicine | Technology | Science & Technology | Proteins | Milk proteins | Raw materials | Denaturation | Life Sciences | Food and Nutrition | Food engineering
Journal Article