Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement.
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| Title: | Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement. |
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| Authors: | Liu, Yu-Tse1, Yan, Hui-Zhen2, Huang, Chao-Wei3, Ndlandla, Thami-Wiseman3, Cheng, Fu-Yuan2 fycheng@mail.npust.edu.tw |
| Source: | Animal Bioscience. Mar2026, Vol. 39 Issue 3, p1-11. 11p. |
| Database: | Academic Search Ultimate |
| ISSN: | 27650189 |
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| DOI: | 10.5713/ab.25.0384 |
