Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion-Reference-Cited by-同舟云学术

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

Published:2022-03 Issue: Volume:84 Page:105959
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Weining,Wang Ruiying,Yao Jing,Luo Shunian,Wang Xue,Zhang Na,Wang Liqi,Zhu Xiuqing

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference46 articles.

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