The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins - Concepedia

Concepedia

Publication | Open Access

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

DOI Full Paper Access

178

Citations

35

References

2014

Year

Jonathan O’Sullivan, M. Arellano, R. Pichot, Ian T. Norton

Food Hydrocolloids

Food ColloidEngineeringPower UltrasoundFood BiophysicsUltrasound TreatmentDairy ProteinsProtein EngineeringFood EngineeringUltrasoundBiophysicsBiomolecular Engineering

References

	Year	Citations

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