Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update-Reference-Cited by-同舟云学术

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Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update

Published:2024-08-14 Issue: Volume: Page:
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Rajeswari K.¹,Anand M. Tito²,Mahendran Radhakrishnan³^ORCID

Affiliation:

1. National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu 613005, India

2. Workshop and Fabrication Unit, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu 613005, India

3. Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu 613005, India

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00135

Reference113 articles.

1. Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure

2. Technical Section

3. Ohmic Heating and Moderate Electric Field Processing

4. Effect of moderate electric fields on the structural and gelation properties of pea protein isolate

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