2022
DOI: 10.3390/foods11192992
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Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin

Abstract: Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsif… Show more

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