Electrical Fields in the Processing of Protein-Based Foods

Electrical Fields in the Processing of Protein-Based Foods

Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological pr...

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Bibliographic Details
Main Authors: Ricardo N. Pereira, Rui Rodrigues, Zita Avelar, Ana Catarina Leite, Rita Leal, Ricardo S. Pereira, António Vicente
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
moderate electric fields
ohmic heating
pulsed electric fields
electroporation
plant-based proteins
secondary structure
Online Access:https://www.mdpi.com/2304-8158/13/4/577

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https://www.mdpi.com/2304-8158/13/4/577

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