Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

被引：0
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作者：
Shi, Ruijie [1 ]
Liu, Yue [1 ]
Hu, Jialun [1 ]
Gao, Hao [1 ]
Qayum, Abdul [1 ]
Bilawal, Akhunzada [1 ]
Munkh-Amgalan, G. [1 ]
Jiang, Zhanmei [1 ]
Hou, Juncai [1 ]
机构：
[1] Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin,150030, China
来源：
Innovative Food Science and Emerging Technologies | 2020年 / 65卷
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