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Open access Sep 2026

Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate

This study investigated the effects of high-pressure processing (HPP) on the physicochemical and functional properties of pea protein isolate (PPI). PPI was HPP-treated at 0.1 (control), 400, and 500 MPa, and its protein solubility, oil-holding capacity (OHC), surface hydrophobicity (H0), ζ-potential, and emulsion drop...

N. Salamun, S. Vatthanakul, B. Leelawat et al. · 0 citations
Open access Sep 2026

Pressure-dependent changes in particle size and quality of Diaoganxing apricot pulp during single-pass high-pressure homogenization

High-pressure homogenization (HPH) can modify the dispersion and quality attributes of fruit pulps, but pressure-dependent responses in particle-containing apricot pulp remain unclear. Diaoganxing apricot pulp was subjected to single-pass HPH at 20–100 MPa, with untreated pulp serving as the 0 MPa control. Particle-siz...

Zhan-Jun Hu, Hong Zhang, Rui-Li Zhang et al. · 0 citations
Open access Sep 2026

Modulating the stability and rheological behavior of camellia oil body emulsions via pH regulation and different charged polysaccharide coatings.

This study investigated the effects of chitosan (CTS), sodium alginate (SA), and methylcellulose (MC) on the physicochemical stability and rheological properties of camellia oil body (OB) emulsions across pH 3.0-9.0. A zeta-potential-derived charge descriptor was used to identify representative pH conditions (3.0, 4.5,...

Tin Nyawe Nyawe Hlaing, Shahzad Farooq, Su-Meng Wei et al. · 0 citations
Open access Aug 2026

Effect of High Shear Homogenization on the Physical Stability and Aroma Components of Edible Flavors System

High physical stability is critical yet challenging quality attributes to achieve in edible flavor formulation. In this study, the shear homogenization technique is reported to effectively enhance the dispersion of edible flavor emulsion, reduce the precipitation and stratification and ultimately improve the physical...

Haoke Zang, Di Cheng, Ai-Min He et al. · 0 citations
Open access Aug 2026

Impact of ultra-high pressure on the physicochemical and functional properties of apple pectin.

The inherent characteristics of pectin often lead to insufficient adaptability. In the study, apple pectin was treated under ultra-high pressure to optimize its properties. The results demonstrated that ultra-high pressure treatment at 100-700 MPa for 15 min significantly improved the physicochemical and functional pro...

Meijia Huang, Jia-Qi Dai, Yi-Meng Du et al. · 0 citations
Review Open access Aug 2026

High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges.

The growing demand for functional foods has increased interest in advanced processing technologies that improve the stability, bioavailability, and controlled delivery of bioactive compounds (BCs). High-pressure homogenization (HPH) has emerged as a scalable and environmentally sustainable method for developing structu...

Usman Majeed, Hamid Majeed, Kashmala Haroon et al. · 1 citation

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