The effect of high-voltage electrostatic field combined with low-temperature hybrid energy field on the protein structure and antioxidant properties of pasteurised milk

Innovative Food Science & Emerging Technologies 2026

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Authors: Zhaobin Yan, Hui Zhang, Zhao Zhang, Xiaomeng Wu, Guangqing Mu, Guibing Pang

DOI: 10.1016/j.ifset.2026.104480

Cited by: 0

References: 43

Fields of Study & Subjects

Microbial Inactivation Methods Proteins in Food Systems Magnetic and Electromagnetic Effects

References 43