Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanisms

Trends in Food Science & Technology 2026

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Authors: Han Peng, Ying Wang, Jiamin Shen, Changyu Zhou, Jinxuan Cao, Daodong Pan, H Steve Zhang, Qiang Xia

DOI: 10.1016/j.tifs.2026.105859

Cited by: 6

References: 108

Fields of Study & Subjects

Meat and Animal Product Quality Microbial Inactivation Methods Food Drying and Modeling

References 108