Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Article in Food and Bioproducts Processing (March 2024)
The most recent citing publications are shown below. View all 71 publications that cite this research output on Dimensions.
Article in Food and Bioproducts Processing (March 2024)
Article in Food Hydrocolloids (November 2023)
Conference proceeding (October 2023)