High-Pressure Homogenization for the Inactivation of Human Enteric Virus Surrogates

By D'Souza Doris H.   Su Xiaowei   Roach Adrienne   Harte Federico  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2418-2422

International Association for Food Protection

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Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

By Fafaungwithayakul Natdanai  

Food Biophysics, Vol. 6, Iss. 3, 2011-09 ,pp. : 407-415

Springer Publishing Company

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Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

By Chinma Chiemela   Ariahu Charles   Abu Joseph  

Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1179-1185

Springer Publishing Company

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Storage Stability and Antibacterial Activity of Eugenol Nanoliposomes Prepared by an Ethanol Injection–Dynamic High-Pressure Microfluidization Method

By Peng Shengfeng   Zou Liqiang   Liu Wei   Lu Gan   Liu Weilin   Liang Ruihong   Liu Chengmei   Niu Jing   Cao Yanlin   Liu Zhen   Chen Xing  

Journal of Food Protection, Vol. 78, Iss. 1, 2015-01 ,pp. : 22-30

International Association for Food Protection

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Inactivation of Fungal Spores in Apple Juice by High Pressure Homogenization

By McKay Alan M.  

Journal of Food Protection, Vol. 72, Iss. 12, 2009-12 ,pp. : 2561-2564

International Association for Food Protection

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