Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes. - Vargas, Sara A.; Amador‐Espejo, G. G.; Ruiz‐López, I. I.; Ruiz‐Espinosa, H. (Journal of Food Process Engineering, 2026)