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This document is a research article focused on the evaluation of pork myofibrillar protein gels with faba bean protein isolate under varying salt concentrations, aiming to assess their rheological properties and structural characteristics.
Year: 2023
Region / City: Not specified
Topic: Rheology, Food Science
Document Type: Research Article
Author: Not specified
Target Audience: Researchers, Food Scientists
Period of Validity: Not applicable
Approval Date: Not specified
Date of Changes: Not specified
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Research on the Rheological Properties of Sanbai Melon Juice Treated by High-Voltage Pulsed Electric Field Preprocessing
Year: 2026
Region / City: Taigu, Shanxi, China
Subject: Food science, food processing, rheology
Document Type: Research article
Institution: Shanxi Agricultural University
Authors: Tingting Sun, Huijun Yin, Lijing Yan, Xiaying Hao, Lihong Fu, Yaoxuan Jia, Xiaobin Li
Target Audience: Food scientists, agricultural engineers
Keywords: High-voltage pulsed electric field, Sanbai melon juice, rheological properties, fruit and vegetable juice, dynamic viscoelasticity
Abstract: Study of the effect of high-voltage pulsed electric field pretreatment on the rheological properties of Sanbai melon juice, including shear viscosity and dynamic viscoelasticity.
Methodology: Experimental analysis with two concentrations of Sanbai melon juice, measuring shear stress, viscosity at different temperatures, and viscoelastic properties.
Topics: Myofibrillar Rheological Faba