Influence of pulsed electric field processing on the structure and gelation of egg white

Author(s):  
Oscar E. Pérez ◽  
Ana M. R. Pilosof
2011 ◽  
Vol 37 (1) ◽  
pp. 45-52 ◽  
Author(s):  
SONGYI LIN ◽  
YANG GUO ◽  
QI YOU ◽  
YONGGUANG YIN ◽  
JINGBO LIU ◽  
...  

2012 ◽  
Vol 93 (7) ◽  
pp. 1641-1648 ◽  
Author(s):  
Ke Wang ◽  
Jia Wang ◽  
Bolong Liu ◽  
Songyi Lin ◽  
Ping Zhao ◽  
...  

2013 ◽  
Vol 139 (1-4) ◽  
pp. 300-306 ◽  
Author(s):  
Songyi Lin ◽  
Yan Jin ◽  
Mingyuan Liu ◽  
Yi Yang ◽  
Meishuo Zhang ◽  
...  

2013 ◽  
Vol 133 (2) ◽  
pp. 32-37 ◽  
Author(s):  
Akira Nakagawa ◽  
Hitoshi Hatayama ◽  
Koichi Takaki ◽  
Shoji Koide ◽  
Yukio Kawamura

2015 ◽  
pp. 758-760
Author(s):  
Romain Delecourt ◽  
Loïc Marsal

Maguin (France) is still active in the application of pulsed electric field (PEF) technology. After having carried out successful tests on a 10 t/h pilot screw-type machine on sugar beet cossettes, a new application system based on a roller technology has been developed. This technology allows a wide range of application due to its flexibility with flowrates and materials. A variety of process schemes are proposed to ensure the best performance of the PEF technology.


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