Electric field effects on β-lactoglobulin thermal unfolding as a function of pH Impact on protein functionality
The presence of moderate electric fields (MEF) during ohmic heating (OH) treatment of whey protein systems have demonstrated potential to change physicochemical and functional properties, like aggregation rate and extension or viscoelastic behaviour. However, the specific action of MEF upon the mole...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/57411 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/57411 |