Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion - Concepedia

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Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

196

Citations

46

References

2019

Year

Wuchao Ma, Jiamei Wang, Xianbing Xu, Lei Qin, Chao Wu, Ming Du

Food Research International

EngineeringSonoelectrochemistrySonochemistryUltrasound TreatmentCod ProteinProtein EngineeringFood EngineeringUltrasoundOil-in-water EmulsionBiomolecular EngineeringEmulsion

References

	Year	Citations

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