Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products
Debora Raquel Gomes Castro Krichanã, Thaís Caroline Buttow Rigolon, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Mária Hermínia Ferrari Felisberto, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo
Topics & Concepts
RheologyMaterials scienceJoule heatingOhmic contactChemical engineeringComposite materialEngineeringLayer (electronics)Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties