Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement
-90 kV/m HVEF enhances water retention and structural stability in emulsified pork batter, offering a viable phosphate alternative for high-quality meat products.
Authors
- Yu‐Tse Liu (ORCID: https://orcid.org/0000-0001-9375-5688)
- Hongjing Yan (ORCID: https://orcid.org/0000-0001-6782-7000)
- Fu‐Yuan Cheng
- Chao‐Wei Huang (ORCID: https://orcid.org/0000-0001-5365-759X)
- Thami-Wiseman Ndlandla
Institutions
- National Chung Hsing University (TW)
- National Pingtung University of Science and Technology (TW)
Publication Details
- Journal
- Animal Bioscience
- Published
- 2025-10-22
- DOI
- https://doi.org/10.5713/ab.25.0384
- Primary Topic
- Freezing and Crystallization Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00