{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:25:36Z","timestamp":1788492336820,"version":"build-2803163510"},"reference-count":48,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2019,7,18]],"date-time":"2019-07-18T00:00:00Z","timestamp":1563408000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Dynamic high\u2010pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20\u2009MPa and DHPM at 20\u2013160\u2009MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%\u201315.8% through CH and DHPM processing in different conditions. Moreover, particle size, non\u2010enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta\u2010potential did not reveal remarkable variation before and after these two types of processing.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh\u2010like peach juices. \u00a9 2019 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9874","type":"journal-article","created":{"date-parts":[[2019,6,19]],"date-time":"2019-06-19T05:49:09Z","timestamp":1560923349000},"page":"5994-6000","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["Comparison of the effects of dynamic high\u2010pressure microfluidization and conventional homogenization on the quality of peach juice"],"prefix":"10.1002","volume":"99","author":[{"given":"Xiaoyuan","family":"Wang","sequence":"first","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Collaborative Innovation Center of Food Production and Safety  Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuangshuang","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjing","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenzhen","family":"Ge","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Collaborative Innovation Center of Food Production and Safety  Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lihua","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Collaborative Innovation Center of Food Production and Safety  Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changwen","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Collaborative Innovation Center of Food Production and Safety  Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bei","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8199-0717","authenticated-orcid":false,"given":"Wei","family":"Zong","sequence":"additional","affiliation":[{"name":"School of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Collaborative Innovation Center of Food Production and Safety  Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,7,18]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02305.x"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(01)00179-0"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2014.11.004"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.12.022"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(96)00068-3"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.01.011"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-014-9385-9"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.09.021"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.04.038"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2014.08.005"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.12.004"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.03.015"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.07.025"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.12.018"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(03)00047-X"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9006642"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.04.079"},{"key":"e_1_2_7_19_1","first-page":"302","article-title":"Dynamic high pressure micro\u2010fluidization effects on structure and physico\u2010chemical properties of egg white protein","volume":"25","author":"Tu ZC","year":"2009","journal-title":"Chem Res Chinese U"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.07.032"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2012.07.018"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.06.064"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0115589"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf050927o"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2006.01.003"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(02)00231-5"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.09.118"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.03.001"},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms12106919"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.05.012"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.12.004"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.04.005"},{"key":"e_1_2_7_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2013.02.005"},{"key":"e_1_2_7_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.12.152"},{"key":"e_1_2_7_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.11.009"},{"key":"e_1_2_7_36_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990111l"},{"key":"e_1_2_7_37_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13213"},{"key":"e_1_2_7_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2018.07.087"},{"key":"e_1_2_7_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2019.03.016"},{"key":"e_1_2_7_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.09.120"},{"key":"e_1_2_7_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2009.11.018"},{"key":"e_1_2_7_42_1","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/834150"},{"key":"e_1_2_7_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbrc.2015.06.093"},{"key":"e_1_2_7_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0008-6215(03)00173-3"},{"key":"e_1_2_7_45_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00061a009"},{"key":"e_1_2_7_46_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1988.tb09008.x"},{"key":"e_1_2_7_47_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf101430j"},{"key":"e_1_2_7_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02386.x"},{"key":"e_1_2_7_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.10.028"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.9874","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.9874","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.9874","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.9874","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T08:38:10Z","timestamp":1760863090000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.9874"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,7,18]]},"references-count":48,"journal-issue":{"issue":"13","published-print":{"date-parts":[[2019,10]]}},"alternative-id":["10.1002\/jsfa.9874"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.9874","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,7,18]]},"assertion":[{"value":"2018-04-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-04-29","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-07-18","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}