Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times
Article in Journal of Food Composition and Analysis (October 2024)
The most recent citing publications are shown below. View all 3 publications that cite this research output on Dimensions.
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability
Article in Foods (August 2024)
Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
Article in Food Chemistry (December 2023)