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Journal: Foods, 2022
Volume: 11
Number: 2817
2817
Article: Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions
Authors: by Xiangli He, Shangxi Jia, Jiayun Wan, Yan Li, Yanyan Zhang, He Zhu and Ke Li
Link: https://www.mdpi.com/2304-8158/11/18/2817

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