Cheng, Y.; Yeboah, G.B.; Guo, X.; Donkor, P.O.; Wu, J.
Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers 2022, 14, 2054.
https://doi.org/10.3390/polym14102054
AMA Style
Cheng Y, Yeboah GB, Guo X, Donkor PO, Wu J.
Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers. 2022; 14(10):2054.
https://doi.org/10.3390/polym14102054
Chicago/Turabian Style
Cheng, Yu, Georgina Benewaa Yeboah, Xinyi Guo, Prince Ofori Donkor, and Juan Wu.
2022. "Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode" Polymers 14, no. 10: 2054.
https://doi.org/10.3390/polym14102054
APA Style
Cheng, Y., Yeboah, G. B., Guo, X., Donkor, P. O., & Wu, J.
(2022). Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers, 14(10), 2054.
https://doi.org/10.3390/polym14102054