Effects of pH combined with ultrasonication on structure and functional characteristics of micellar casein

TUO Jiali, WEI Hanwen, YANG Min, JI Wei, KE Deqian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 12-23.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 12-23. DOI: 10.13995/j.cnki.11-1802/ts.043554

Effects of pH combined with ultrasonication on structure and functional characteristics of micellar casein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 12-23 https://doi.org/10.13995/j.cnki.11-1802/ts.043554

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