- Record: found
- Abstract: not found
- Article: not found
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi ,
Chuan-kang Jia ,
Wen-wen Zhang ,
Hui-min Yan ,
Qing-yuan Cai ,
Xiu-ning Yao ,
Kuo Xu ,
Ying Xu ,
Wen-ping Xu ,
Guo-yuan Xiong ,
Mei-qi Li
January 2023
January 2023
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Most cited references47
- Record: found
- Abstract: not found
- Article: not found
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
Kamaljit Vilkhu, Raymond Mawson, Lloyd Simons … (2008)
- Record: found
- Abstract: not found
- Article: not found
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Ian Norton, Jonathan O'Sullivan, Brian Murray … (2016)
- Record: found
- Abstract: not found
- Article: not found
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Zhongjiang Wang, Lianzhou Jiang, Yang Li … (2017)
Author and article information
Comments
Comment on this article
scite_
0
0
0
0
Smart Citations0
0
0
0
Citing PublicationsSupportingMentioningContrasting
See how this article has been cited at scite.ai
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.