Effects of drying methods on the emulsifying properties of micellar casein powder.

Song Y, Mu Z, Fan X, Yu S, Wang S, Wang K, Chai H, Du Z, Zhang W, Wang P, Chen Y, Chen C

DOI: 10.1016/j.crfs.2026.101506
Published: 2026
Container: Current research in food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2026.101506,
  title = {Effects of drying methods on the emulsifying properties of micellar casein powder.},
  author = {Song Y and Mu Z and Fan X and Yu S and Wang S and Wang K and Chai H and Du Z and Zhang W and Wang P and Chen Y and Chen C},
  year = {2026},
  journal = {Current research in food science},
  doi = {10.1016/j.crfs.2026.101506},
  url = {https://doi.org/10.1016/j.crfs.2026.101506}
}

RIS

TY  - JOUR
TI  - Effects of drying methods on the emulsifying properties of micellar casein powder.
AU  - Song Y
AU  - Mu Z
AU  - Fan X
AU  - Yu S
AU  - Wang S
AU  - Wang K
AU  - Chai H
AU  - Du Z
AU  - Zhang W
AU  - Wang P
AU  - Chen Y
AU  - Chen C
PY  - 2026
JO  - Current research in food science
DO  - 10.1016/j.crfs.2026.101506
UR  - https://doi.org/10.1016/j.crfs.2026.101506
ER  -

APA

Y, S., Z, M., X, F., S, Y., S, W., K, W., H, C., Z, D., W, Z., P, W., Y, C., & C, C. (2026). Effects of drying methods on the emulsifying properties of micellar casein powder.. Current research in food science. https://doi.org/10.1016/j.crfs.2026.101506

Source records

pubmed · retrieved 2026-09-25T13:58:40.667Z