The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar

por Krasulya, Olga N., Dunchenko, Nina I., Yankovskaya, Valentina S., Voloshina, Elena S., Mettu, Srinivas
Publicado 2022

Anhydrous fat crystallization of ultrasonic treated goat milk: DSC and NMR relaxation studies

por Sergeev, Andrey, Shilkina, Natalia, Motyakin, Mikhail, Barashkova, Irina, Zaborova, Victoria, Kanina, Ksenia, Dunchenko, Nina, Krasulya, Olga, Yusof, Nor Saadah M.
Publicado 2021