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Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation

Thais Caldas Paiva Moreira1, Ricardo N Pereira2, António A Vicente2

  • 1Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80; Campinas-SP, CEP: 13083-862, Brazil.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
Acid systemsModerate electric fieldsOhmic heatingProtein functionalitySodium caseinateWater holding capacity

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