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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Bibliographic Details
Main Author: Rodrigues, Rui M. (author)
Other Authors: Martins, Artur J. (author), Ramos, Óscar L. (author), Malcata, F. X. (author), Teixeira, J. A. (author), Vicente, A. A. (author), Pereira, Ricardo (author)
Format: article
Language:eng
Published: 2015
Subjects:
Moderate electric field
Whey proteins
ß-Lactoglobulin
Aggregation
Rheology
Gelation
Science & Technology
Online Access:http://hdl.handle.net/1822/31546
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/31546

Internet

http://hdl.handle.net/1822/31546

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