The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice

Whole mulberry juice (WMBJ) was prepared using a novel high-energy fluidic microfluidizer (HEFM). The effects of varying treatment pressures (0–120 MPa) on the physical stability and nutritional quality of the juice were investigated. As the pressure increased, the average particle size (D[4,3]) dec...

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Bibliographic Details

Published in:	Foods
Main Authors:	Xuemei He, Xinyi Li, Yayuan Tang, Xiaolin Meng, Zhen Wei, Baoshen Li, Taotao Dai, Xixiang Shuai, Zhenxing Wang, Xuechun Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	high-energy fluidic microfluidizer mulberry juice stability nutritional properties
Online Access:	https://www.mdpi.com/2304-8158/14/13/2311