Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels
Eike Joeres, Henry Schölzel, Stephan Drusch, Stefan Töpfl, Volker Heinz, Nino Terjung
Topics & Concepts
Egg whiteChemistryHydrophobic effectGlobular proteinDenaturation (fissile materials)Intermolecular forceJoule heatingCrystallographyScanning electron microscopeOvalbuminPorosityElectric fieldChemical engineeringBiophysicsMoleculeMaterials scienceNuclear chemistryOrganic chemistryComposite materialBiologyQuantum mechanicsPhysicsImmune systemImmunologyEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes