Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties

作者：Tiantian Wang, Denglin Luo, Zhouya Bai, Chonghui Yue, Peiyan Li, Sihai Han · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147114 · 被引用次数：4 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Inactivation Methods