Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels

Author:

Joeres Eike,Drusch Stephan,Töpfl Stefan,Juadjur Andreas,Bindrich Ute,Völker Thore,Heinz Volker,Terjung Nino

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference65 articles.

1. FTIR study of secondary structure of bovine serum albumin and ovalbumin;Abrosimova;Journal of Physics: Conference Series,2016

2. Influence of pH, temperature and protease inhibitors on potato proteins;Andlinger;Foods,2021

3. Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying;Andlinger;Food Hydrocolloids,2021

4. Influence of ph, temperature and protease inhibitors on kinetics and mechanism of thermally induced aggregation of potato proteins;Andlinger;Foods,2021

5. Heat-induced aggregation kinetics of potato protein – Investigated by chromatography , calorimetry , and light scattering;Andlinger;Food Chemistry,2022

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