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Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes.

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Bibliographic Details
Title: Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes.
Authors: Vargas, Sara A.1,2 (AUTHOR), Amador‐Espejo, G. G.1,3 (AUTHOR), Ruiz‐López, I. I.2 (AUTHOR), Ruiz‐Espinosa, H.2 (AUTHOR) hector.ruiz@correo.buap.mx
Source: Journal of Food Process Engineering. Jun2026, Vol. 49 Issue 6, p1-16. 16p.
Database: Business Source Ultimate
Description
ISSN:01458876
DOI:10.1111/jfpe.70618