Cite
HARVARD Citation
Deng, B. et al. (2023). Onsite coalescence behavior of whey protein-stabilized bubbles generated at parallel microscale pores: Role of pore geometry and liquid phase properties. Food hydrocolloids. p. . [Online].
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Deng, B. et al. (2023). Onsite coalescence behavior of whey protein-stabilized bubbles generated at parallel microscale pores: Role of pore geometry and liquid phase properties. Food hydrocolloids. p. . [Online].