@article{Ding2026, 
author = {Ning Ding and Peng Wang and Guangyan Zhao and Junyao Ma and Aiguo Dai and Yujiao Qu and Guohua Zhang and Jingxin Sun},
title = {Gelling characteristics of myofibrillar proteins pretreated with a low-voltage electrostatic field},
year = {2026},
journal = {Food Science of Animal Products},
volume = {4},
number = {4},
pages = {9240182},
keywords = {low-voltage electrostatic field, myofibrillar protein, gel properties, microstructure},
url = {https://www.sciopen.com/article/10.26599/FSAP.2026.9240182},
doi = {10.26599/FSAP.2026.9240182},
abstract = {The effects of low-voltage electrostatic field (LVEF) treatment durations (0, 10, 20, 30, 40, 50, and 60 min) on the micro-structure and performances of myofibrillar protein (MP) gel were investigated. The results indicated that LVEF primarily altered the interactions between MPs and between MP and water by modifying the surface charge of the MP and accelerating the movement of charged particles. Compared with the 0-min group, the MP gel hardness of the 60-min group increased, while the water retention decreased. Rheological analysis showed that the thermal denaturation temperature of MP gel decreased, and the denaturation rate accelerated in the LVEF-treated group, with improvements proportional to the treatment time. Additionally, LVEF treatment resulted in finer fibers and a denser network structure in the MP gel. However, when the treatment time exceeded 40 min, the effects of LVEF were less pronounced.}
}