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...

ver descrição completa

Detalhes bibliográficos
Autor principal: Rodrigues, Rui Miguel Martins (author)
Outros Autores: Fasolin, Luiz Henrique (author), Avelar, Zita (author), Petersen, Steffen B. (author), Vicente, A. A. (author), Pereira, Ricardo Nuno Correia (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Ohmic heating
Whey proteins
Proteins functionality
Gelation
Moderate electric fields
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Texto completo:http://hdl.handle.net/1822/62526
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/62526

Texto Completo

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

Registros relacionados