Stage-dependent ultrasound modulates gel structure and viscoelasticity in egg-milk composite yogurt.

Yu D, Yu Z, Xue Q, Ma L, Li M, Guo X, Li B, Wang S

Open source

DOI
10.1016/j.fochx.2026.104703
Published
2026 Dec
Container
Food chemistry: X
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.fochx.2026.104703,
  title = {Stage-dependent ultrasound modulates gel structure and viscoelasticity in egg-milk composite yogurt.},
  author = {Yu D and Yu Z and Xue Q and Ma L and Li M and Guo X and Li B and Wang S},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104703},
  url = {https://doi.org/10.1016/j.fochx.2026.104703}
}

RIS

TY  - JOUR
TI  - Stage-dependent ultrasound modulates gel structure and viscoelasticity in egg-milk composite yogurt.
AU  - Yu D
AU  - Yu Z
AU  - Xue Q
AU  - Ma L
AU  - Li M
AU  - Guo X
AU  - Li B
AU  - Wang S
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104703
UR  - https://doi.org/10.1016/j.fochx.2026.104703
ER  - 

APA

D, Y., Z, Y., Q, X., L, M., M, L., X, G., B, L., & S, W. (2026). Stage-dependent ultrasound modulates gel structure and viscoelasticity in egg-milk composite yogurt.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104703

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