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For: Abliz A, Liu J, Mao L, Yuan F, Gao Y. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. LWT 2021;135:110277. [DOI: 10.1016/j.lwt.2020.110277] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]
Number Citing Articles
1 Dai T, Mcclements DJ, Niu X, Guo X, Sun J, He X, Liu C, Chen J. Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. Food Research International 2022;159:111608. [DOI: 10.1016/j.foodres.2022.111608] [Reference Citation Analysis]
2 Tarafdar A, Kaur BP, Imran M. Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice. Journal of Food Quality 2021;2021:1-6. [DOI: 10.1155/2021/3326302] [Reference Citation Analysis]
3 Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. Food Bioscience 2022;46:101519. [DOI: 10.1016/j.fbio.2021.101519] [Reference Citation Analysis]
4 Zhao Z, Chen J, Ci F, Pang H, Cheng N, Xing A. α-Carotene: a valuable carotenoid in biological and medical research. J Sci Food Agric 2022. [PMID: 35478460 DOI: 10.1002/jsfa.11966] [Reference Citation Analysis]
5 Ke Y, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J, Deng L. Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties. Innovative Food Science & Emerging Technologies 2022;75:102887. [DOI: 10.1016/j.ifset.2021.102887] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Deng L, Liu Y, Zhang S, Li L, Zhu J, Yu H. One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization. Food Sci Technol 2022;42:e05522. [DOI: 10.1590/fst.05522] [Reference Citation Analysis]
7 Kumar A, Dhiman A, Suhag R, Sehrawat R, Upadhyay A, Mcclements DJ. Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2022;31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Reference Citation Analysis]
8 Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends in Food Science & Technology 2021;116:609-25. [DOI: 10.1016/j.tifs.2021.07.033] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
9 Yang W, Liu J, Zhang Q, Liu H, Lv Z, Zhang C, Jiao Z. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. Food Bioscience 2022;49:101894. [DOI: 10.1016/j.fbio.2022.101894] [Reference Citation Analysis]
10 Mu J, Wang L, Lv J, Chen Z, Brennan M, Ma Q, Wang W, Liu W, Wang J, Brennan C. Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions. LWT 2022. [DOI: 10.1016/j.lwt.2022.113682] [Reference Citation Analysis]
11 Grumbach C, Krüger V, Czermak P. A New Control Strategy for High-Pressure Homogenization to Improve the Safety of Injectable Lipid Emulsions. Pharmaceutics 2022;14:1603. [DOI: 10.3390/pharmaceutics14081603] [Reference Citation Analysis]