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The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and

Anita Rejdlová1, Vendula Kůrová1, Eva Lorencová1

  • 1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed

Keywords:
chocolate milk drinkflow propertiesfurcellaranhigh-pressure homogenizationsolid particle sedimentation

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