Cold gel-like emulsions of lactoferrin subjected to ohmic heating.
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DOI: 10.1016/j.foodres.2017.10.061
Abstract: Ohmic heating is a technique that has gained increasing attention because of its capacity to produce uniform heating, and claimed electrical influence on the functional and technological properties of treated protein dispersions. The aim of… read more here.
Keywords: like emulsions; gel like; heating; ohmic heating ... See more keywords