The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions - Concepedia

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The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

37

Citations

35

References

2022

Year

Adil M. Abker, Shurui Wang, Shihan Chen, Meihu Ma, Xing Fu

Journal of Food Engineering

Food ChemistryFood ColloidSonoelectrochemistryHealth SciencesFood EngineeringHigh-intensity UltrasoundUltrasoundOil TypesEmulsionPhysicochemical Properties

References

	Year	Citations

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