Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 30-35

  Ahmed, Jasim ^a   Luciano, Giorgio ^b  

^a INSTITUTE FOR RESEARCH IN IMMUNOLOGY AND CANCER   (Canada)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Lactoglobulin; Concentration; Dielectric constant; Loss factor; Penetration depth; Protein denaturation

Indexed keywords

CONCENTRATION; DIELECTRIC CONSTANT; LOSS FACTOR; PENETRATION DEPTH; PROTEIN DENATURATION;

CERAMIC CAPACITORS; CONCENTRATION (PROCESS); DENATURATION; DIELECTRIC WAVEGUIDES; DISTANCE MEASUREMENT; ELECTRIC NETWORK ANALYSIS; PERMITTIVITY;

PH EFFECTS;

EID: 67649220686     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.006     Document Type: Article

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