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Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin

Shuang Ma1, Xu Yang2, Changhui Zhao1

  • 1Department of Food Science College of Food Science and Engineering Jilin University Changchun China.

Food Science & Nutrition
|July 10, 2018
PubMed

Keywords:
physicochemical propertiesresponse surface methodologyultrasound treatmentβ‐lactoglobulin

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