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Effects of ohmic heating treatment on whey protein fibrils part 2: Structural and emulsifying differences of whey protein fibrils formed by multiround induction under moderate electric field conditions

Ruichi Guo; Xiangyu Du; Liqi Wang; Na Zhang; Weining Wang; Dianyu Yu
Food Hydrocolloids · Vol. 180 · pp. 112855 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-11-01
Publication Year2026
Volume180
Pages112855
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112855
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
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