Ultrasound processing induces mild protein oxidation and significant changes in physicochemical properties of milk proteins
- DOI
- 10.1016/j.foodchem.2026.149898
- Published
- 2026-08
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149898,
title = {Ultrasound processing induces mild protein oxidation and significant changes in physicochemical properties of milk proteins},
author = {Mysore Lokesh Bhavya and Mohammad Bayati and Mahesha M. Poojary and Brijesh K. Tiwari},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149898},
url = {https://doi.org/10.1016/j.foodchem.2026.149898}
}RIS
TY - JOUR TI - Ultrasound processing induces mild protein oxidation and significant changes in physicochemical properties of milk proteins AU - Mysore Lokesh Bhavya AU - Mohammad Bayati AU - Mahesha M. Poojary AU - Brijesh K. Tiwari PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149898 UR - https://doi.org/10.1016/j.foodchem.2026.149898 ER -
APA
Bhavya, M. L., Bayati, M., Poojary, M. M., & Tiwari, B. K. (2026). Ultrasound processing induces mild protein oxidation and significant changes in physicochemical properties of milk proteins. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149898
Source records
- crossref · retrieved 2026-09-26T07:30:58.328Z