Published May 28, 2024 | Version v1
Conference paper Open

Rheological evaluation of grape juice in stationary state: effect of gap choice and plate geometry, relationship with particle size, and shear flow modeling

Creators

  • 1. State University of Campinas

Contributors

  • 1. State University of Campinas

Description

This work determined the best conditions to apply in studies on the rheological evaluation of grape juice, which could be extended to other fruit juices.

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Additional details

Dates

Issued
2024-05-28

References

  • Almeida, R. F., Gomes, M. H. G., & Kurozawa, L. E. (2023). Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. Food Research International, 172, 113237. https://doi.org/10.1016/j.foodres.2023.113237
  • Almeida, R. F., Gomes, M. H. G., & Kurozawa, L. E. (2024). Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Research International, 114090. https://doi.org/10.1016/j.foodres.2024.114090