Impact of ultrasonic power on the structure and emulsifying...

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Process Biochemistry 2019 / 3

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

Gao, Hao, Ma, ling, Li, Tianqi, Sun, Dongxue, Hou, Joucai, Li, Aili, Jiang, Zhanmei
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Language:
english
Journal:
Process Biochemistry
DOI:
10.1016/j.procbio.2019.03.012
Date:
March, 2019
File:
PDF, 1.89 MB
english, 2019
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