Improved rehydration characteristic of micellar casein powder by electrostatic spray drying.
- DOI
- 10.1016/j.fochx.2026.103676
- Published
- 2026 Feb
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.103676,
title = {Improved rehydration characteristic of micellar casein powder by electrostatic spray drying.},
author = {Wang K and Chen Y and Le Q and Yu S and Fan X and Song Y and Wang S and Zhang W and Wang P and Wang F and Chen C and Mu Z},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.103676},
url = {https://doi.org/10.1016/j.fochx.2026.103676}
}RIS
TY - JOUR TI - Improved rehydration characteristic of micellar casein powder by electrostatic spray drying. AU - Wang K AU - Chen Y AU - Le Q AU - Yu S AU - Fan X AU - Song Y AU - Wang S AU - Zhang W AU - Wang P AU - Wang F AU - Chen C AU - Mu Z PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.103676 UR - https://doi.org/10.1016/j.fochx.2026.103676 ER -
APA
K, W., Y, C., Q, L., S, Y., X, F., Y, S., S, W., W, Z., P, W., F, W., C, C., & Z, M. (2026). Improved rehydration characteristic of micellar casein powder by electrostatic spray drying.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.103676
Source records
- pubmed · retrieved 2026-09-26T22:38:34.939Z