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Trends in Food Science & Technology, ISSN 0924-2244, 05/2013, Volume 31, Issue 1, pp. 13 - 26
Journal Article
Food Research International, ISSN 0963-9969, 2008, Volume 41, Issue 1, pp. 61 - 68
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2018, Volume 53, Issue 5, pp. 1157 - 1165
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 08/2018, Volume 48, pp. 195 - 203
Reduced-fat mayonnaise-like emulsions with varying oil (1.5, 20 and 52 wt%) and inulin (0, 6 and 12 wt%) contents were produced by rotor-stator (RS)... 
High pressure homogenisation | Oil content | Reduced-fat emulsion | Inulin | STORAGE | EMULSIFIER | GELS | FOOD SCIENCE & TECHNOLOGY | XANTHAN | METHYLCELLULOSE | TECHNOLOGICAL FUNCTIONALITY | OLIGOFRUCTOSE | TEXTURAL PROPERTIES | DAIRY DESSERTS | GUM | Low density lipoproteins | Analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2017, Volume 232, pp. 443 - 449
Journal Article
Bioresource Technology, ISSN 0960-8524, 05/2015, Volume 184, pp. 280 - 285
Journal Article
Food Research International, ISSN 0963-9969, 04/2013, Volume 51, Issue 1, pp. 170 - 179
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing.... 
High pressure homogenization | Fruit juices | Physical stability | PUREE | RHEOLOGICAL PROPERTIES | QUALITY | APPLE | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | CARROT | INACTIVATION | MANGO NECTAR | COLOR DEGRADATION | MICROSTRUCTURE | Lycopene | Microorganisms | Stability | Homogenization | Juices | Serums | Physical properties | Sedimentation | Homogenizing
Journal Article