Article Versions Notes

Guo Y, Liu C, Wang Y, Ren S, Zheng X, Zhang J, Cheng T, Guo Z, Wang Z. Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates. Foods. 2023; 12(5):909. https://doi.org/10.3390/foods12050909

Guo, Yanan, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, and Zhongjiang Wang. 2023. "Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates" Foods 12, no. 5: 909. https://doi.org/10.3390/foods12050909

Guo, Y., Liu, C., Wang, Y., Ren, S., Zheng, X., Zhang, J., Cheng, T., Guo, Z., & Wang, Z. (2023). Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates. Foods, 12(5), 909. https://doi.org/10.3390/foods12050909