Influence of moderate electric fields on gelation of whey protein isolate
Proteins are one of the food constituents most affected by heating, and some of the changes involve their unfolding, denaturation and gelation. Ohmic heating has often been claimed to improve the quality of foodstuffs due to its uniform heating and (putative) presence of a moderate electric field (M...
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/31546 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/31546 |