Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction

Food Research International 2026

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Authors: Zhiliang Wang, Che Shen, Di Liu, Qiang Jin, Hongmei Fang, Xingyong Chen, Xingyong Chen, Xingguang Chen, Xingguang Chen, Kezhou Cai, Baocai Xu
DOI: 10.1016/j.foodres.2026.118643
Cited by: 1
References: 51

Fields of Study & Subjects

Microbial Inactivation Methods Food Drying and Modeling Proteins in Food Systems

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
230
Pages
118643–118643
Publication date
8 February 2026
Language
EN