Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins

Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology...

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Principais autores:	Ahmed Taha, Federico Casanova, Povilas Šimonis, Voitech Stankevič, Mohamed A. E. Gomaa, Arūnas Stirkė
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-05-01
Colecção:	Foods
Assuntos:	pulsed electric field pulse generation milk proteins plant proteins functional properties protein structure
Acesso em linha:	https://www.mdpi.com/2304-8158/11/11/1556
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