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- W2384365514 abstract "The almond-jujube polysaccharide milk drinks were homogeneously processed by using dynamic high pressure microfluidization(DHPM). The effect of different stress management on the stability of the milk drinks were studied. The microfluidizer was utilized to process the milk drinks on ordinary pressure(20 MPa), 40, 80, 120, 160 MPa pressure. And then the processed milk drinks were analysed in its centrifugal stratification rate, viscosity, particle size and particle morphology respectively. The results showed that after DHPM treatment, centrifugal stratification rate of the almond-jujube polysaccharide milk drinks decreased significantly, its viscosity increased, the average particle size in emulsion system decreased significantly, the particle morphology once improved, the shape tended to regular spherical, which indicated that DHPM treatment had promoting effect on the stability of the almond-jujube polysaccharide milk drinks." @default.
- W2384365514 created "2016-06-24" @default.
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- W2384365514 date "2014-01-01" @default.
- W2384365514 modified "2023-09-23" @default.
- W2384365514 title "Effect of dynamic high pressure microfluidization on the stability of the almond-jujube polysaccharide milk drinks" @default.
- W2384365514 hasPublicationYear "2014" @default.
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