# Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/low-voltage-electrostatic-field-enhances-the-frozen-force-of-12-c-to-suppress/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Chuan Yang,Guangyu Wu,Yunhe Liu,Yingbiao Li,Yingbiao Li,Yingbiao Li,Chunhui Zhang,Chengjiang Liu,Xia Li |
| Citations | 33 |
| DOI | 10.1016/j.foodchem.2023.138055 |
| Fields | Agricultural and Biological Sciences,Biochemistry, Genetics and Molecular Biology |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W4388948300 |
| PMID | 38011792 |
| Type | article |
| Year | 2023 |

## Paper authors

- [Chengjiang Liu](https://scholariq.org/researchers/chengjiang-liu/)

## Paper primary topic

- [Meat and Animal Product Quality](https://scholariq.org/topics/meat-and-animal-product-quality/)

## Paper topics

- [Meat and Animal Product Quality](https://scholariq.org/topics/meat-and-animal-product-quality/)
- [Microencapsulation and Drying Processes](https://scholariq.org/topics/microencapsulation-and-drying-processes/)
- [Microbial Inactivation Methods](https://scholariq.org/topics/microbial-inactivation-methods/)

---
Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.