Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields

The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 °C, 5 min) with different MEF intensities let...

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Detalhes bibliográficos
Autor principal: Pereira, Ricardo N. (author)
Outros Autores: Rodrigues, Rui M. (author), Altinok, E. (author), Ramos, Óscar L. (author), Malcata, F. Xavier (author), Maresca, Paola (author), Ferrari, Giovanna (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Whey protein isolate
Electric fields
Iron
Cold gelation
Transmission electron microscopy
Science & Technology
Texto completo:http://hdl.handle.net/1822/47484
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/47484

Texto Completo

http://hdl.handle.net/1822/47484

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