Effect of ohmic heating on functionality of sodium caseinate: a relationship with protein gelation

Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2V·cm1 to 17V·cm1 - on the physical and functional properties of NaCAS soluti...

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Detalhes bibliográficos
Autor principal: Moreira, Thais Caldas Paiva (author)
Outros Autores: Pereira, Ricardo Nuno Correia (author), Vicente, A. A. (author), Cunha, Rosiane Lopes da (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Ohmic heating
Protein functionality
Sodium caseinate
Acid systems
Moderate electric fields
Water holding capacity
Science & Technology
Texto completo:http://hdl.handle.net/1822/58918
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/58918

Texto Completo

http://hdl.handle.net/1822/58918

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