The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system
Xiaojuan Guo, David Julian McClements, Jun Chen, Xuemei He, Wei Liu, Taotao Dai, Chengmei Liu
Topics & Concepts
Food scienceChemistrySlurryCorn starchViscosityPolyphenolNutrientRheologyFood industryDairy industryParticle sizeDispersion (optics)Chemical engineeringStarchAntioxidantPulp and paper industryMaterials scienceBiochemistryComposite materialOrganic chemistryPhysicsPhysical chemistryEngineeringOpticsFood composition and propertiesMicrobial Inactivation MethodsFermentation and Sensory Analysis