Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels
Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Ute Bindrich, Thore Völker, Volker Heinz, Nino Terjung
Topics & Concepts
Joule heatingChemistryGlobular proteinScanning electron microscopeChemical engineeringMaterials scienceCrystallographyComposite materialEngineeringMicrobial Inactivation MethodsProteins in Food SystemsMagnetic and Electromagnetic Effects