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Journal Abstract Search

189 related items for PubMed ID: 31595504

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  • 3. Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.
    Kumar S, Pipliya S, Srivastav PP, Srivastava B, Battula SR, Sen R.
    J Food Sci; 2024 Oct; 89(10):6127-6141. PubMed ID: 39183687
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  • 4. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
    Nardy Paiva V, de Souza Soares L, Stephani R, Pereira Silva ÁA, Fernandes de Carvalho A, Rodrigues Toledo Renhe I, Tuler Perrone Í.
    J Dairy Res; 2021 Aug; 88(3):343-350. PubMed ID: 34289915
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  • 5. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
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  • 6. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.
    Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A.
    Crit Rev Food Sci Nutr; 2017 Feb 11; 57(3):637-652. PubMed ID: 25894933
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  • 8. Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
    Santos J, Calero N, Muñoz J, Cidade MT.
    Food Sci Technol Int; 2018 Jul 11; 24(5):373-381. PubMed ID: 29417842
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  • 10. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P, Ilhan E, Oztop MH.
    J Food Sci; 2019 May 11; 84(5):1087-1093. PubMed ID: 30958906
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  • 12. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes.
    Innocente N, Biasutti M, Venir E, Spaziani M, Marchesini G.
    J Dairy Sci; 2009 May 11; 92(5):1864-75. PubMed ID: 19389944
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  • 13. High acyl gellan as an emulsion stabilizer.
    Vilela JA, da Cunha RL.
    Carbohydr Polym; 2016 Mar 30; 139():115-24. PubMed ID: 26794954
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  • 15. Development of a reduced-calorie high pressure processed sapodilla (Manilkara zapota L.) jam based on rheological, textural, and sensory properties.
    Shinwari KJ, Rao PS.
    J Food Sci; 2020 Sep 30; 85(9):2699-2710. PubMed ID: 32812221
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  • 16. Effect of ultrasound processing on rheological properties and color of green food products.
    Oner ME.
    Food Sci Technol Int; 2024 Jul 30; 30(5):495-504. PubMed ID: 37218297
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  • 20. Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions.
    Lopez-Sanchez P, Svelander C, Bialek L, Schumm S, Langton M.
    J Food Sci; 2011 Jul 30; 76(1):E130-40. PubMed ID: 21535664
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