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Journal: Polymers, 2022
Volume: 14
Number: 2054
Article:
Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode
Authors:
by
Yu Cheng, Georgina Benewaa Yeboah, Xinyi Guo, Prince Ofori Donkor and Juan Wu
Link:
https://www.mdpi.com/2073-4360/14/10/2054
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