Electrospraying Technology and Its Research Progress in Food Field
The non-thermophysical nature of electrospraying has been extensively documented, with high-voltage electrostatic fields being employed to achieve continuous fabrication of micro/nano particulates. Significant attention has been garnered within the food sector, particularly due to the operational ad...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070001 |
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