Effect of ohmic heating on fundamental properties of protein in soybean milk

Pasteurization of fermented red pepper paste by ohmic heating

(2016) Won-Il Cho et al.   Innovative Food Science & Emerging Technologies

Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity

(2016) Pisit Wongsa-Ngasri et al.   JOURNAL OF FOOD ENGINEERING

Characterization of Soymilk Prepared by Ohmic Heating and the Effects of Voltage Applied

(2015) Makoto Shimoyamada et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product

(2011) Shu-Juan Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Monitoring of Coagulation Degree of Soymilk by Electrical Impedance Spectroscopy and Ohmic Heating

(2011) Xingshu Li et al.   Sensor Letters

Electrical conductivity of particle–fluid mixtures in ohmic heating: Measurement and simulation

(2010) S.M. Zhu et al.   FOOD RESEARCH INTERNATIONAL

Protein aggregation—Pathways and influencing factors

(2010) Wei Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effects of ohmic thawing on histological and textural properties of beef cuts

(2010) Filiz Icier et al.   JOURNAL OF FOOD ENGINEERING

Milk fouling at direct ohmic heating

(2010) J. Stancl et al.   JOURNAL OF FOOD ENGINEERING

Lactose malabsorption and intolerance: a systematic review on the diagnostic value of gastrointestinal symptoms and self-reported milk intolerance

(2010) P. Jellema et al.   QJM-AN INTERNATIONAL JOURNAL OF MEDICINE

Ohmic heating – a review

(2010) Marcos Camargo Knirsch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Characterization of Heat-Induced Protein Particles in Soy Milk

(2009) Chengang Ren et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasonic effect on physicochemical and functional properties of α-lactalbumin

(2009) Anet Režek Jambrak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids

(2008) S. Ghnimi et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

(2008) Aiqian Ye   FOOD CHEMISTRY

Electrical conductivity of fruits and meats during ohmic heating

(2008) Sanjay Sarang et al.   JOURNAL OF FOOD ENGINEERING

Protein aggregation: Pathways, induction factors and analysis

(2008) Hanns-Christian Mahler et al.   JOURNAL OF PHARMACEUTICAL SCIENCES