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Author

Daodong Pan

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Aug 2026

Tailoring liver protein structure with physical fields to enhance emulsified pork sausage quality: A comparative study of ultrasonication and ultra-high pressure treatments.

This study compared the effects of ultrasonic (US) and ultra-high pressure (UHP) treatments at varying intensities on the multi-scale structure and physicochemical properties of goat liver protein (GLP), and evaluated their potential to enhance emulsified pork sausage quality. US treatment at two selected durations (60...

Xiang-Xi Yan, Jiamin Shen, Chang-Yu Zhou et al. · 0 citations

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