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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.
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
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DbLabel: Academic Search Ultimate
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PubType: Academic Journal
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  Data: Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement.
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  Data: <searchLink fieldCode="AR" term="%22Liu%2C+Yu-Tse%22">Liu, Yu-Tse</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Yan%2C+Hui-Zhen%22">Yan, Hui-Zhen</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Huang%2C+Chao-Wei%22">Huang, Chao-Wei</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Ndlandla%2C+Thami-Wiseman%22">Ndlandla, Thami-Wiseman</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Cheng%2C+Fu-Yuan%22">Cheng, Fu-Yuan</searchLink><relatesTo>2</relatesTo><i> fycheng@mail.npust.edu.tw</i>
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  Data: <searchLink fieldCode="JN" term="%22Animal+Bioscience%22">Animal Bioscience</searchLink>. Mar2026, Vol. 39 Issue 3, p1-11. 11p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=191874239
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      – Type: doi
        Value: 10.5713/ab.25.0384
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      – Code: eng
        Text: English
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        PageCount: 11
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      – TitleFull: Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement.
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            NameFull: Liu, Yu-Tse
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            NameFull: Yan, Hui-Zhen
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            NameFull: Huang, Chao-Wei
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              Text: Mar2026
              Type: published
              Y: 2026
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              Value: 39
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