Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional properties

Whey protein gelation and final gel properties are dependent of the gel forming solution characteristics (e.g. protein concentration, pH, ionic strength), and physical variables involved in the method used for gel preparation. Ohmic heating (OH) is an emerging technology in food processing and its a...

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Bibliographic Details
Main Author: Rodrigues, Rui Miguel Martins (author)
Other Authors: Fasolin, Luiz Henrique (author), Avelar, Zita (author), Petersen, Steffen B. (author), Vicente, A. A. (author), Pereira, Ricardo Nuno Correia (author)
Format: article
Language:eng
Published: 2020
Subjects:
Ohmic heating
Whey proteins
Proteins functionality
Gelation
Moderate electric fields
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Online Access:http://hdl.handle.net/1822/62526
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/62526

Internet

http://hdl.handle.net/1822/62526

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