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- W1981241061 abstract "The structure modification of egg white proteins and β-lactoglobulin concentrate when subjected to long length pulses of high intensity electric fields (12.5 kV/cm) was evaluated and related to their sol–gel transition behavior. Both proteins were partially denatured (26–40%) when applying up to 10 pulses in the order of milliseconds. However, whilst the onset and peak, denaturation temperatures of the β-lactoglobulin concentrate were reduced by approximately 4–5 °C, the thermostability of egg white proteins was partially increased. Electrophoresis analysis revealed the formation of aggregates involving covalent bonds. The gelation rate of β-lactoglobulin concentrate was increased after the electric-treatment. In contrast, the gelation rate of egg white at 63 °C was lowered." @default.
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- W1981241061 date "2004-01-01" @default.
- W1981241061 modified "2023-10-01" @default.
- W1981241061 title "Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white" @default.
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- W1981241061 doi "https://doi.org/10.1016/j.foodres.2003.09.008" @default.
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