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

Tiantian Wang; Denglin Luo; Zhouya Bai; Chonghui Yue; Peiyan Li; Sihai Han
Food Chemistry · Vol. 498 · pp. 147114 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume498
Pages147114
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147114
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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