Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

By N. S. Cruz, M. Capellas, M. Hernández, A. Trujillo, B. Guamis, V. Ferragut. 2007

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Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, methodology): “…using oxygen scavengers (in sachets suspended under container lids or incorporated into packaging polymers) or using a combination of such techniques, are methods used to efficiently decrease molecular oxygen in probiotic products (Cruz et al. 2007; Miller et al. 2003; Talwalkar et al. 2004).”
Plant-based milk alternatives an emerging segment of functional beverages: a review (2016, methodology): “Two UHPH treatments, 200 and 300 MPa, were applied to the soy milk at an inlet temperature of 40 C and was compared with normal and UHT treated soy milk by Cruz et al. (2007).”