The Effects of Ultrasound Times and Amplitudes on the Particle Size and Emulsifying Properties of Whey Protein Concentrate | Zendy

AI Assistant Blog Pricing

Open Access

The Effects of Ultrasound Times and Amplitudes on the Particle Size and Emulsifying Properties of Whey Protein Concentrate

Author(s) -

Menekşe Bulut

Publication year - 2022

Publication title -

yüzüncü yıl üniversitesi fen bilimleri enstitüsü dergisi/van yüzüncü yıl üniversitesi fen bilimleri enstitüsü dergisi

Language(s) - English

Resource type - Journals

eISSN - 2667-467X

pISSN - 1300-5413

DOI - 10.53433/yyufbed.1077700

Subject(s) - particle size , emulsion , whey protein , sonication , amplitude , particle (ecology) , chemistry , chromatography , ultrasound , analytical chemistry (journal) , ultrasonic sensor , materials science , physics , biochemistry , acoustics , biology , ecology , quantum mechanics

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Empowering knowledge with every search

About

About Careers Publisher Partners Contact Us

Learn

FAQs Blog Terms of Use Privacy Policy

Discover

Explore

Copyright Knowledge E © 2025. All Rights Reserved.