ReviewFoods (Basel, Switzerland)2022
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
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Who cites it
42 citing papers in PubMed.
- Optimization of pulsed electric field pretreatment followed by cellulase hydrolysis for enhanced protein recovery and antioxidant activity from brown seaweed (Undaria pinnatifida).Bioresources and bioprocessing · 2026Article
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Pulsed Electric Field-Modified Hot-Pressed Peanut Meal Protein for Gel-like High Internal Phase Emulsions.Gels (Basel, Switzerland) · 2026Article
- Physicochemical and structural properties of myofibrillar proteins in abalone (Food chemistry: X · 2026Article
- Pulsed Electric Field Enhanced Cross-Linking of Alginate and Fish Gelatin for Anti-Oxidative Activities and Entrapment of Nutrients.Food science & nutrition · 2026Article
- Optimization of PEF combined microwave glycation and comparison with conventional microwave treatment for soy protein and kappa carrageenan conjugation.Scientific reports · 2026Article
- Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk.International journal of molecular sciences · 2026Article
- Effects of Pulsed Electric Field Technology on Whey Protein Concentrate.Molecules (Basel, Switzerland) · 2026Article
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Mathematical Modeling and Computational Approaches for Pulsed Electric Field Processing in Food Preservation: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Factors affecting the viability of probiotics in various food products: a review of current knowledge.Frontiers in microbiology · 2026Review
- Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential.Foods (Basel, Switzerland) · 2025Article
- The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources.Foods (Basel, Switzerland) · 2025Review
- Applications of modified plant proteins in dysphagia-friendly foods.Food chemistry: X · 2025Review
- Pulsed Electric Fields Reshape the Malting Barley Metabolome: Insights from UHPLC-HRMS/MS.Molecules (Basel, Switzerland) · 2025Article
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- The Environmental and Ecological Benefits of Edible Insects: A Review.Food science & nutrition · 2025Review
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling.Biomedicines · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins' structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia-industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.
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