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Ciron, C.I.E., Gee, V.L., Kelly, A.L. and Auty, M.A.E. (2011) Effect of Microfluidization of Heat-Treated Milk on Rheology and Sensory Properties of Reduced Fat Yoghurt. Food Hydrocolloids, 25, 1470-1476.
https://doi.org/10.1016/j.foodhyd.2011.02.012

has been cited by the following article:

• TITLE: Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

  AUTHORS: Vidana Gamage Gayan Chandrajith, Dilukshi Vichakshana Karunasena, Roshima Vithanage

  KEYWORDS: Functional Properties, Food Industry, Food Molecules, High Pressure Processing, Microfluidization

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.4, April 19, 2019

  ABSTRACT: With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.