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Controlling Flow Speeds of Microtubule-Based 3D Active Fluids Using Temperature
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Exploring Formation and Control of Hazards in Thermal Processing for Food Safety

Zeyan Liu1, Shujie Gao1, Zhecong Yuan1

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Foods (Basel, Switzerland)
|July 12, 2025
PubMed

Keywords:
antioxidant additioncontrol measuresfood processing contaminantsformationthermal processing

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