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Diagram of a possible continuous PEF device used to treat food samples (adapted from Taha, et al. [64] (reprinted from Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Taha, Ahmed, Casanova, Federico Šimonis, Povilas Stankevič, Voitech Gomaa, Mohamed A. E. Stirkė, Arūnas; Foods 2022; Vol. 11; Issue 11 Page 1556 under a Creative Commons license)).
