Research graph
References from Hydrodynamic Cavitation in Juice Processing: Linking PME, PPO, and POD Responses to Physicochemical Stability and Quality Retention. Local targets link to admitted publications; unresolved targets remain external evidence.
The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles
10.1016/j.foodhyd.2005.10.016 · 2006 · External reference
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
10.1002/jsfa.885 · 2001 · External reference
Peroxidase reactions and orange juice quality
10.1111/j.1365-2621.1976.tb01132.x · 1976 · External reference
The issue of cavitation number value in studies of water treatment by hydrodynamic cavitation
10.1016/j.ultsonch.2016.05.020 · 2017 · External reference
10.3390/fluids7060198
10.3390/fluids7060198 · External reference
Modeling hydrodynamic cavitation in venturi: Influence of venturi configuration on inception and extent of cavitation
10.1002/aic.16411 · 2019 · External reference
Using CFD simulations to investigate the shear stress in hydrodynamic cavitation reactors coupled with experimental validation using colony count measurements
10.1038/s41598-022-20349-7 · 2022 · External reference
Intensity and regimes changing of hydrodynamic cavitation considering temperature effects
10.1016/j.jclepro.2022.130470 · 2022 · External reference
High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation
10.1111/j.1365-2621.2001.tb11341.x · 2001 · External reference
High-pressure processing of orange juice: Combination treatments and a shelf life study
10.1111/j.1365-2621.2001.tb11342.x · 2001 · External reference
High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice
10.1007/s13197-017-2872-5 · 2017 · External reference
Hydrodynamic cavitation and its application in food and beverage industry: A review
10.1111/jfpe.13144 · 2019 · External reference
Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review
10.1016/j.ultsonch.2023.106504 · 2023 · External reference
Unravelling the hydrodynamic cavitation potential in food processing: Underlying mechanisms, crucial parameters, and antimicrobial efficacy
10.1007/s12393-025-09419-4 · 2025 · External reference
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
10.1016/j.tifs.2023.03.010 · 2023 · External reference
Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing
10.1016/j.ifset.2024.103784 · 2024 · External reference
Engineering the processing of liquid food by hydrodynamic cavitation
10.1080/87559129.2025.2509097 · 2025 · External reference
Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
10.1111/j.1365-2621.1980.tb07489.x · 1980 · External reference
Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.)
10.1002/jsfa.11969 · 2022 · External reference
Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice
10.1016/j.foodhyd.2014.03.013 · 2014 · External reference
10.3389/fnut.2021.647748
10.3389/fnut.2021.647748 · External reference
10.3390/foods12030581
10.3390/foods12030581 · External reference
Contribution of enzymic browning to color in sugarcane juice
10.1021/jf00038a006 · 1994 · External reference
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
10.1007/s13197-018-3350-4 · 2018 · External reference
Optimization of time–electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment
10.1016/j.lwt.2016.04.015 · 2016 · External reference
Heat stability of peroxidases from orange
10.1016/0308-8146(84)90068-2 · 1984 · External reference
Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice
10.1016/j.fbp.2018.07.003 · 2018 · External reference
Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice
10.1111/jfpp.14254 · 2019 · External reference
Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting
10.1016/j.lwt.2025.118019 · 2025 · External reference
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
10.1016/j.foodres.2004.11.010 · 2005 · External reference
Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds
10.1016/j.ifset.2020.102364 · 2020 · External reference
Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures
10.1111/jfpp.15794 · 2021 · External reference
Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
10.1016/j.crfs.2022.01.025 · 2022 · External reference
Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties
2023 · External reference
Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: Insights from hydrodynamic cavitation
10.1016/j.foodhyd.2024.110864 · 2025 · External reference
Impact of hydrodynamic cavitation as a non-thermal processing strategy on the quality attributes and flavor properties of Huyou juice
10.1016/j.ifset.2025.104327 · 2026 · External reference
Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing
10.1007/s10068-022-01164-2 · 2023 · External reference
Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety
10.1111/jfpe.14209 · 2023 · External reference
Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing
2023 · External reference
Optimization of hydrodynamic cavitation processing of fresh sugarcane juice: Effect of pressure and time on physiochemical and bioactive properties, sensory and storage study
10.1016/j.foohum.2024.100467 · 2025 · External reference
10.3390/app16126111
10.3390/app16126111 · External reference
Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure
10.1021/jf9709111 · 1998 · External reference
High pressure processing of fruit beverages: A recent trend
10.1016/j.foohum.2024.100232 · 2024 · External reference
Pulsed electric field technology in vegetable and fruit juice processing: A review
10.1016/j.foodres.2024.114207 · 2024 · External reference
10.3390/jmmp10080285
10.3390/jmmp10080285 · External reference
Synchrotron X-ray based particle image velocimetry to measure multiphase streamflow and densitometry
10.1016/j.radphyschem.2022.110395 · 2022 · External reference
Combined suppression effects on hydrodynamic cavitation performance in Venturi-type reactor for process intensification
10.1016/j.ultsonch.2022.106035 · 2022 · External reference
10.3389/fchem.2018.00203
10.3389/fchem.2018.00203 · External reference
Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization
10.1039/d3fb00023k · 2023 · External reference
Recent Developments in Hydrodynamic Cavitation Reactors: Cavitation Mechanism, Reactor Design, and Applications
10.1016/j.eng.2022.04.027 · 2022 · External reference
Intensified physical and chemical processing using cavitation: How far are we from commercial applications of hydrodynamic cavitation?
10.1016/j.coche.2025.101154 · 2025 · External reference
Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments
10.1016/j.jclepro.2016.11.162 · 2017 · External reference
Assessing the industrialization progress of hydrodynamic cavitation process intensification technology: A review
10.1016/j.coche.2024.101037 · 2024 · External reference
Modeling hydrodynamic cavitation in venturi: Influence of venturi configuration on inception and extent of cavitation
10.1002/aic.16411 · ExternalCitation · doi-reference
Cloud stabilization of citrus fruit juices treated with purified pectin methylesterase inhibitor from lemon (Citrus limon L.)
10.1002/jsfa.11969 · ExternalCitation · doi-reference
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
10.1002/jsfa.885 · ExternalCitation · doi-reference
Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing
10.1007/s10068-022-01164-2 · ExternalCitation · doi-reference
Unravelling the hydrodynamic cavitation potential in food processing: Underlying mechanisms, crucial parameters, and antimicrobial efficacy
10.1007/s12393-025-09419-4 · ExternalCitation · doi-reference
High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice
10.1007/s13197-017-2872-5 · ExternalCitation · doi-reference
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
10.1007/s13197-018-3350-4 · ExternalCitation · doi-reference
Heat stability of peroxidases from orange
10.1016/0308-8146(84)90068-2 · ExternalCitation · doi-reference
Assessing the industrialization progress of hydrodynamic cavitation process intensification technology: A review
10.1016/j.coche.2024.101037 · ExternalCitation · doi-reference
Intensified physical and chemical processing using cavitation: How far are we from commercial applications of hydrodynamic cavitation?
10.1016/j.coche.2025.101154 · ExternalCitation · doi-reference
Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension
10.1016/j.crfs.2022.01.025 · ExternalCitation · doi-reference
Recent Developments in Hydrodynamic Cavitation Reactors: Cavitation Mechanism, Reactor Design, and Applications
10.1016/j.eng.2022.04.027 · ExternalCitation · doi-reference
Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice
10.1016/j.fbp.2018.07.003 · ExternalCitation · doi-reference
The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles
10.1016/j.foodhyd.2005.10.016 · ExternalCitation · doi-reference
Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice
10.1016/j.foodhyd.2014.03.013 · ExternalCitation · doi-reference
Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: Insights from hydrodynamic cavitation
10.1016/j.foodhyd.2024.110864 · ExternalCitation · doi-reference
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
10.1016/j.foodres.2004.11.010 · ExternalCitation · doi-reference
Pulsed electric field technology in vegetable and fruit juice processing: A review
10.1016/j.foodres.2024.114207 · ExternalCitation · doi-reference
High pressure processing of fruit beverages: A recent trend
10.1016/j.foohum.2024.100232 · ExternalCitation · doi-reference
Optimization of hydrodynamic cavitation processing of fresh sugarcane juice: Effect of pressure and time on physiochemical and bioactive properties, sensory and storage study
10.1016/j.foohum.2024.100467 · ExternalCitation · doi-reference
Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds
10.1016/j.ifset.2020.102364 · ExternalCitation · doi-reference
Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing
10.1016/j.ifset.2024.103784 · ExternalCitation · doi-reference
Impact of hydrodynamic cavitation as a non-thermal processing strategy on the quality attributes and flavor properties of Huyou juice
10.1016/j.ifset.2025.104327 · ExternalCitation · doi-reference
Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments
10.1016/j.jclepro.2016.11.162 · ExternalCitation · doi-reference
Intensity and regimes changing of hydrodynamic cavitation considering temperature effects
10.1016/j.jclepro.2022.130470 · ExternalCitation · doi-reference
Optimization of time–electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment
10.1016/j.lwt.2016.04.015 · ExternalCitation · doi-reference
Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting
10.1016/j.lwt.2025.118019 · ExternalCitation · doi-reference
Synchrotron X-ray based particle image velocimetry to measure multiphase streamflow and densitometry
10.1016/j.radphyschem.2022.110395 · ExternalCitation · doi-reference
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
10.1016/j.tifs.2023.03.010 · ExternalCitation · doi-reference
The issue of cavitation number value in studies of water treatment by hydrodynamic cavitation
10.1016/j.ultsonch.2016.05.020 · ExternalCitation · doi-reference
Combined suppression effects on hydrodynamic cavitation performance in Venturi-type reactor for process intensification
10.1016/j.ultsonch.2022.106035 · ExternalCitation · doi-reference
Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review
10.1016/j.ultsonch.2023.106504 · ExternalCitation · doi-reference
Contribution of enzymic browning to color in sugarcane juice
10.1021/jf00038a006 · ExternalCitation · doi-reference
Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure
10.1021/jf9709111 · ExternalCitation · doi-reference
Using CFD simulations to investigate the shear stress in hydrodynamic cavitation reactors coupled with experimental validation using colony count measurements
10.1038/s41598-022-20349-7 · ExternalCitation · doi-reference
Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization
10.1039/d3fb00023k · ExternalCitation · doi-reference
Engineering the processing of liquid food by hydrodynamic cavitation
10.1080/87559129.2025.2509097 · ExternalCitation · doi-reference
Peroxidase reactions and orange juice quality
10.1111/j.1365-2621.1976.tb01132.x · ExternalCitation · doi-reference
Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
10.1111/j.1365-2621.1980.tb07489.x · ExternalCitation · doi-reference
High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation
10.1111/j.1365-2621.2001.tb11341.x · ExternalCitation · doi-reference
High-pressure processing of orange juice: Combination treatments and a shelf life study
10.1111/j.1365-2621.2001.tb11342.x · ExternalCitation · doi-reference
Hydrodynamic cavitation and its application in food and beverage industry: A review
10.1111/jfpe.13144 · ExternalCitation · doi-reference
Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety
10.1111/jfpe.14209 · ExternalCitation · doi-reference
Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice
10.1111/jfpp.14254 · ExternalCitation · doi-reference
Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures
10.1111/jfpp.15794 · ExternalCitation · doi-reference
10.3389/fchem.2018.00203
10.3389/fchem.2018.00203 · ExternalCitation · doi-reference
10.3389/fnut.2021.647748
10.3389/fnut.2021.647748 · ExternalCitation · doi-reference
10.3390/app16126111
10.3390/app16126111 · ExternalCitation · doi-reference
10.3390/fluids7060198
10.3390/fluids7060198 · ExternalCitation · doi-reference
10.3390/foods12030581
10.3390/foods12030581 · ExternalCitation · doi-reference
10.3390/jmmp10080285
10.3390/jmmp10080285 · ExternalCitation · doi-reference
