Coupling electrostatic and static magnetic fields during drying: A strategy to enhance drying characteristic, functional properties and microstructural modification fresh-cut purple yam

Food Chemistry 2026

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Authors: Hui Yang, Dahui Liu, Yu Qiao, Fang Zhu, Yiwei Cui, Lihui Zhang

DOI: 10.1016/j.foodchem.2026.149176

Cited by: 1

References: 46

Fields of Study & Subjects

Food Drying and Modeling Magnetic and Electromagnetic Effects Microbial Inactivation Methods

References 46