Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

Rui M. Rodrigues*, António A. Vicente, Steffen B. Petersen, Ricardo N. Pereira

*Kontaktforfatter

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

3 Citationer (Scopus)
OriginalsprogEngelsk
TidsskriftInnovative Food Science and Emerging Technologies
Vol/bind52
Sider (fra-til)1-7
Antal sider7
ISSN1466-8564
DOI
StatusUdgivet - 1 mar. 2019

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lactoglobulins
Electric field effects
Lactoglobulins
electric field
ohmic heating
Heating
Joule heating
Hot Temperature
Electric fields
Proteins
heat
Food
proteins
Pasteurization
Thermal processing (foods)
Dairy Products
Processing
heat treatment
circular dichroism spectroscopy
Circular Dichroism

Citer dette

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title = "Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality",
keywords = "Moderate electric fields, Ohmic heating, Protein denaturation, Protein functionalization, β-Lactoglobulin",
author = "Rodrigues, {Rui M.} and Vicente, {Ant{\'o}nio A.} and Petersen, {Steffen B.} and Pereira, {Ricardo N.}",
year = "2019",
month = "3",
day = "1",
doi = "10.1016/j.ifset.2018.11.010",
language = "English",
volume = "52",
pages = "1--7",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality. / Rodrigues, Rui M.; Vicente, António A.; Petersen, Steffen B.; Pereira, Ricardo N.

I: Innovative Food Science and Emerging Technologies, Bind 52, 01.03.2019, s. 1-7.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

AU - Rodrigues, Rui M.

AU - Vicente, António A.

AU - Petersen, Steffen B.

AU - Pereira, Ricardo N.

PY - 2019/3/1

Y1 - 2019/3/1

KW - Moderate electric fields

KW - Ohmic heating

KW - Protein denaturation

KW - Protein functionalization

KW - β-Lactoglobulin

UR - http://www.scopus.com/inward/record.url?scp=85058402398&partnerID=8YFLogxK

U2 - 10.1016/j.ifset.2018.11.010

DO - 10.1016/j.ifset.2018.11.010

M3 - Journal article

VL - 52

SP - 1

EP - 7

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -