Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel
Xin Xu, Yilin Wang, Fengzhang Lv, Miao Wang, Ruoyun Yuan, Dongliang Zhang, Chengye Ma, Hongjun Li, Chenjie Wang
Topics & Concepts
EmulsionMechanism (biology)ChemistryField (mathematics)Materials scienceChemical engineeringPhysicsBiochemistryEngineeringMathematicsPure mathematicsQuantum mechanicsMagnetic and Electromagnetic EffectsProteins in Food SystemsFood Industry and Aquatic Biology