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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Detalles Bibliográficos
Autores principales: Taha, Ahmed, Casanova, Federico, Šimonis, Povilas, Stankevič, Voitech, Gomaa, Mohamed A. E., Stirkė, Arūnas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180040/
https://www.ncbi.nlm.nih.gov/pubmed/35681305
http://dx.doi.org/10.3390/foods11111556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180040/
https://www.ncbi.nlm.nih.gov/pubmed/35681305
http://dx.doi.org/10.3390/foods11111556

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