Jahromi, MastanehNiakousari, MehrdadGolmakani, Mohammad TaghiSubasi, Busra GultekinMohammadifar, Mohammad Amin2024-10-262024-10-2620222213-3291https://doi.org/10.1016/j.foostr.2022.100259https://hdl.handle.net/20.500.12418/30409This study aimed to evaluate the effect of moderate electric field (MEF) treatment, as a non-thermal technology, on the structure and techno-functionality of sodium caseinate. Colloidal dispersions of caseinate were subjected to different MEF processing conditions (2.56 V cm(-1) for 1 and 2 h, 38.46 V cm(-1) for 5 and 20 s) and their structural, physical, emulsifying and film-forming characteristics were assessed. The Fourier transform infrared (FTIR) analysis of the caseinate showed higher beta-structures and a reduction in random coil conformation after MEF. The MEF-treated dispersions exhibited smaller particle size and developed emulsions with higher physical stability. The process increased the tensile strength (by 6.52-27.37%) and stretchability (by 12.17-54.30%) of caseinate film. A higher glass transition temperature in MEF-processed caseinate films was confirmed by modulated differential scanning calorimetry (MDSC) profiles. The scanning electron microscope (SEM) images showed a more uniform microstructure in treated caseinate films. The results suggest that MEF may be efficiently applied for mild modification of the structure of caseinate resulting in its property improvement.en10.1016/j.foostr.2022.100259info:eu-repo/semantics/openAccessModerate electric fieldStructureEdible biodegradable filmEmulsionSodium caseinateModificationArticle322-s2.0-85124240324Q1WOS:000760460100003Q2