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Author

Wen-Bin Ma

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Open access Sep 2026

Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter

This study examined how Prunella vulgaris polysaccharides (PVP, 0, 2% and 4% w/w in the O/W emulsion) and ultrasonic treatment (0 and 30 min) affect key quality attributes of reduced-fat pork batter. Combined PVP and ultrasound significantly improved (P < 0.05) emulsifying stability and water-holding capacity, cutting...

Jing-Chao Fan, Kai Wang, Guang-Hui Liu et al. · 0 citations

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