Electrical Fields in the Processing of Protein-Based Foods

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Updated: Jul 2, 2025

Designing Silk-silk Protein Alloy Materials for Biomedical Applications
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Designing Silk-silk Protein Alloy Materials for Biomedical Applications

Published on: August 13, 2014

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Ricardo N Pereira1,2, Rui Rodrigues1,2, Zita Avelar1

  • 1CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.

Foods (Basel, Switzerland)
|February 24, 2024
PubMed

Keywords:
allergenicityelectroporationmoderate electric fieldsohmic heatingplant-based proteinspulsed electric fieldssecondary structure

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