JOURNAL ARTICLE

Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Juzhong TanWilliam L. Kerr

Year: 2015 Journal:   Journal of Food Engineering Vol: 166 Pages: 45-54   Publisher: Elsevier BV
Keywords:
Homogenization (climate) Rheology Microstructure Materials science Composite material Shear thinning Particle size Chemistry

Metrics

68
Cited By
7.80
FWCI (Field Weighted Citation Impact)
48
Refs
0.97
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Polysaccharides Composition and Applications
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Microencapsulation and Drying Processes
Life Sciences →  Agricultural and Biological Sciences →  Food Science
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