Temperature-controlled ultrasonication improves protein extraction from soybean okara by various energy-dependent mechanisms.
- DOI
- 10.1016/j.ultsonch.2026.108068
- Published
- 2026 Sep 20
- Container
- Ultrasonics sonochemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ultsonch.2026.108068,
title = {Temperature-controlled ultrasonication improves protein extraction from soybean okara by various energy-dependent mechanisms.},
author = {Van den Wouwer B and Brijs K and Courtin CM and Wouters AGB and Raes K},
year = {2026},
journal = {Ultrasonics sonochemistry},
doi = {10.1016/j.ultsonch.2026.108068},
url = {https://doi.org/10.1016/j.ultsonch.2026.108068}
}RIS
TY - JOUR TI - Temperature-controlled ultrasonication improves protein extraction from soybean okara by various energy-dependent mechanisms. AU - Van den Wouwer B AU - Brijs K AU - Courtin CM AU - Wouters AGB AU - Raes K PY - 2026 JO - Ultrasonics sonochemistry DO - 10.1016/j.ultsonch.2026.108068 UR - https://doi.org/10.1016/j.ultsonch.2026.108068 ER -
APA
B, V. D. W., K, B., CM, C., AGB, W., & K, R. (2026). Temperature-controlled ultrasonication improves protein extraction from soybean okara by various energy-dependent mechanisms.. Ultrasonics sonochemistry. https://doi.org/10.1016/j.ultsonch.2026.108068
Source records
- pubmed · retrieved 2026-09-25T13:16:06.627Z