Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review

193 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products (2021, methodology): “Microwave process can modulate the protein without destroying its primary structure since the microwave energy is lower than the energy of chemical bonds, making it interesting as a pretreatment method before other modification techniques (Han et al., 2018).”