resumo Supplementary data to this article can be found online at https:// doi.org/10.1016/j.foodchem.2019.125442.
autores Petersen, S.B. Rodrigues, R.M. Avelar, Z. A.A. Vicente Avelar, Z. Petersen, S.B. Pereira, Ricardo Nuno Correia Vicente, A. A. Aksoy-Aksel, A.
palavras-chave Moderate electric fields Protein interactions Proteins structure Thermal denaturation ß-Lactoglobulin β-Lactoglobulin
Digital Object Identifier (DOI) https://doi.org/10.1016/j.foodchem.2019.125442 https://doi.org/10.1016/j.foodchem.2019.125442