The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasoundLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62021-07-011PREAI
Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fatINTERNATIONAL DAIRY JOURNALIF3.42021-06-0117PREAI
Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency UltrasoundFOOD AND BIOPROCESS TECHNOLOGYIF5.82021-03-295PREAI
Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures超声波辅助形成酪蛋白-乳清蛋白混合物稳定的双重乳液FOOD HYDROCOLLOIDSIF12.42020-12-0136PREAI