Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

Rui M. Rodrigues; Luiz H. Fasolin; Zita Avelar; Steffen B. Petersen; António A. Vicente; Ricardo N. Pereira

doi:10.1016/j.foodhyd.2019.105505

Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

Rui M. Rodrigues, Luiz H. Fasolin, Zita Avelar, Steffen B. Petersen, António A. Vicente, Ricardo N. Pereira

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Artikelnummer	105505
Tidsskrift	Food Hydrocolloids
Vol/bind	101
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2019.105505
Status	Udgivet - apr. 2020

Adgang til dokumentet

10.1016/j.foodhyd.2019.105505

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Citationsformater

@article{c69cf87ba7ae4badb9f83a11da84d0f4,

title = "Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties",

keywords = "Ohmic heating, Whey proteins, Proteins functionality, Gelation, Moderate electric fields",

author = "Rodrigues, {Rui M.} and Fasolin, {Luiz H.} and Zita Avelar and Petersen, {Steffen B.} and Vicente, {Ant{\'o}nio A.} and Pereira, {Ricardo N.}",

year = "2020",

month = apr,

doi = "10.1016/j.foodhyd.2019.105505",

language = "English",

volume = "101",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties. / Rodrigues, Rui M.; Fasolin, Luiz H.; Avelar, Zita; Petersen, Steffen B.; Vicente, António A.; Pereira, Ricardo N.

I: Food Hydrocolloids, Bind 101, 105505, 04.2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

TY - JOUR

T1 - Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

AU - Rodrigues, Rui M.

AU - Fasolin, Luiz H.

AU - Avelar, Zita

AU - Petersen, Steffen B.

AU - Vicente, António A.

AU - Pereira, Ricardo N.

PY - 2020/4

Y1 - 2020/4

KW - Ohmic heating

KW - Whey proteins

KW - Proteins functionality

KW - Gelation

KW - Moderate electric fields

U2 - 10.1016/j.foodhyd.2019.105505

DO - 10.1016/j.foodhyd.2019.105505

M3 - Journal article

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105505

ER -