ArticleFoods (Basel, Switzerland)2025
The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks.
Anita Rejdlová, Vendula Kůrová, Eva Lorencová, Zuzana Lazárková, Lucie Cmajdálková, Ludmila Zálešáková, Maciej Nastaj, Bartosz G Sołowiej, Markéta Pětová, Tomáš Kašparovský and 1 more
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
11 authors.
Anita RejdlováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Vendula KůrováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-4397-8901 Eva LorencováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Zuzana LazárkováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0002-7736-0931 Lucie CmajdálkováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Ludmila ZálešákováDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Maciej NastajDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland.ORCID 0000-0002-5932-3141 Bartosz G SołowiejDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland.ORCID 0000-0002-1805-5494 Markéta PětováDepartment of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech Republic.ORCID 0000-0001-5472-3106 Tomáš KašparovskýDepartment of Biochemistry, Faculty of Science, Masaryk University, 601 77 Brno, Czech Republic.ORCID 0000-0001-8194-2320 Richardos N SalekDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.ORCID 0000-0001-5129-5329 Funding
Tomas Bata University in Zlín IGA/FT/2025/007
6 · The paper itselfAbstract
The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%,
Indexed as
chocolate milk drinkflow propertiesfurcellaranhigh-pressure homogenizationsolid particle sedimentation
Identifiers
PMID41300030
PMCPMC12651326
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