Using electric field to modify wet gluten as meat analogue material: A comparative study between pulsed and direct current electric fields
Lunan Guo, Xin-Mei Nie, Ya-Hui Yang, Yiping Ren, Xiangli Ding, Jian-Ya Qian
Topics & Concepts
ChewinessFood scienceMicrostructureGlutenElectric fieldChemistryTexture (cosmology)Materials scienceAnalytical Chemistry (journal)CrystallographyChromatographyImage (mathematics)Artificial intelligenceComputer scienceQuantum mechanicsPhysicsMicrobial Inactivation MethodsMeat and Animal Product QualityMagnetic and Electromagnetic Effects