The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice

Whole mulberry juice (WMBJ) was prepared using a novel high-energy fluidic microflu- idizer (HEFM). The effects of varying treatment pressures (0–120 MPa) on the physical stability and nutritional quality of the juice were investigated. As the pressure increased, the average particle size (D[4,3]) decreased from 232.46 μm to 38.27 μm. This indicated that the pulp particles became smaller and more evenly dispersed, resulting in an increase in the apparent viscosity. At 90 MPa, the precipitation...