For many years, cow's milk has been considered as an essential food because of its
nutritional value. However, the demand for plant-based milk alternatives (PBMAs) increased …

Cow's milk is considered a staple in many diets due to its high nutritional value. It contains
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …

Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of
hypercholesterolemia, and flexitarian choice of food consumption have increased the market …

Food powders are ubiquitous in people's daily life and food industry production with
numerous advantages. With the increasing use of food powder in the world, it is increasingly …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

The present review concerns homogenisation processing, and more particularly high-
pressure homogenisation. Recent developments in high-pressure technology and the …

Plant-based drinks have garnered significant attention as viable substitutes for traditional
dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy …

Soymilk is becoming popular worldwide due to its nutritional benefits and the increasing
demand for plant-based alternatives for cow's milk resulting from lactose intolerance and …

The effects of different homogenization pressure levels on the solubility, particle size,
surface hydrophobicity, free sulfhydryl content, surface tension, water distribution and …