São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods[Excerpt] Proteins when heated tend to unfold and aggregate. Ohmic heating is a technique that has gained increasing attention because of its uniform heating, and claimed influence on the functional and technological properties of protein dispersions once heated through this technology. [...]Authors would like to thank National Council for Scientific and Technological Development (CNPq) for the PhD fellowship (140271/2014-7) and for the research grant (305477/2012-9 and 479459/2012-6). This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Ricardo N. Pereira gratefully acknowledge to FCT the financial grant with reference SFRH/BPD/81887/2011.info:eu-repo/semantics/publishedVersio
