HIGHLIGHTS
- who: Robert Axelrod from the ETH Zurich, Laboratory of Sustainable Food Processing, Institute of Food, Nutrition and Health, Zurich, Switzerland University of Applied Sciences and Arts Western Switzerland Valais-Wallis (HES-SO VS), Institute of Life Technologies, Food Engineering Group have published the Article: Impact of the electric field intensity and treatment time on whey protein aggregate formation, in the Journal: (JOURNAL) of March/29,/2022
- what: The authors report here that aggregates formed at lower temperatures for u03bcsPEF compared with purely thermal treatments in identical treatment geometries at similar timetemperature profiles. The aim of . . .
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