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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Bibliographic Details
Main Author: Moreira, Thais Caldas Paiva (author)
Other Authors: Pereira, Ricardo Nuno Correia (author), Vicente, A. A. (author), Cunha, Rosiane Lopes da (author)
Format: article
Language:eng
Published: 2019
Subjects:
Ohmic heating
Protein functionality
Sodium caseinate
Acid systems
Moderate electric fields
Water holding capacity
Science & Technology
Online Access:http://hdl.handle.net/1822/58918
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/58918

Internet

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

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