Article ID Journal Published Year Pages File Type
10277524 Journal of Food Engineering 2013 7 Pages PDF
Abstract
► The effect of HPH on the viscoelastic properties of tomato juice was evaluated. ► The HPH increased tomato juice storage (G′) and loss (G″) modules. ► HPH processing improved juice consistency more than modified its nature/behaviour. ► Two modified Cox-Merz rule were used.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule
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