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International Journal of Biological Macromolecules|January 2, 2023
Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structureBo-Ru Chen, Yong-Xin Teng, Lang-Hong Wang, et al.Food Chemistry|May 26, 2023
Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatmentRui Wang, Man-Qin Zeng, Yu-Wei Wu, et al.Pageof 2