Publications in International Journals / Series (Article (International))

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

  • Food Research International, 116, 628-636, 2019

Publisher: Elsevier

Abstract

Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2 V·cm−1 to 17 V·cm−1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95 °C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels w ...

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