Work

Ultrasonic‐Assisted Fabrication of SPA–SSPS Composite Particles: Role of Mass Ratio in Modulating Structural and Emulsifying Properties

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71239

Authors: Shuangrui Wang, Mengfan Xu, Yi Ma, Hanxue Hou, Xiangyang Li, Xiuzhen Ding

Institutions: Shandong Agricultural University, Ludong University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G3182832408

OpenAlex ID: W7166655233

FWCI:

Cites: 26

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