Moderate electric fields effects on whey protein´s structure, interactions and gelation

Abstract

[Excerpt] Proteins are important food constituents with a high nutritional and functional value. They are one of the food constituents most affected by heat, causing their unfolding, aggregation and gelation. Ohmic heating’s potential to improve the quality of foodstuffs have been demonstrated due to its uniform and fast heating, together with its presumed moderate electric field (MEF) related effects. The electric effects on foodstuffs, and particularly on proteins, are not yet fully disclosed and understood. [...]