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Improved heat stability by whey protein-surfactant interaction

Thu Tran Le (UGent) , Paolo Sabatino (UGent) , Bart Heyman (UGent) , Marios Kasinos (UGent) , Hoa Hoang Dinh, Koen Dewettinck (UGent) , José Martins (UGent) and Paul Van Der Meeren (UGent)
(2011) FOOD HYDROCOLLOIDS. 25(4). p.594-603
Author
Organization
Keywords
Heat coagulation, Whey protein isolate (WPI), Lysophospholipids, Surfactants, NMR, Rheology, NUCLEAR-MAGNETIC-RESONANCE, BOVINE BETA-LACTOGLOBULIN, VISCOELASTIC PROPERTIES, EMULSION GELS, ISOLATE GELS, SERUM-ALBUMIN, LECITHIN, GELATION, MILK, DENATURATION

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Citation

Please use this url to cite or link to this publication:

Chicago
Tran Le, Thu, Paolo Sabatino, Bart Heyman, Marios Kasinos, Hoa Hoang Dinh, Koen Dewettinck, José Martins, and Paul Van Der Meeren. 2011. “Improved Heat Stability by Whey Protein-surfactant Interaction.” Food Hydrocolloids 25 (4): 594–603.
APA
Tran Le, T., Sabatino, P., Heyman, B., Kasinos, M., Hoang Dinh, H., Dewettinck, K., Martins, J., et al. (2011). Improved heat stability by whey protein-surfactant interaction. FOOD HYDROCOLLOIDS, 25(4), 594–603. Presented at the Conference on Food Colloids 2010 : On the road from interfaces to consumers.
Vancouver
1.
Tran Le T, Sabatino P, Heyman B, Kasinos M, Hoang Dinh H, Dewettinck K, et al. Improved heat stability by whey protein-surfactant interaction. FOOD HYDROCOLLOIDS. 2011;25(4):594–603.
MLA
Tran Le, Thu, Paolo Sabatino, Bart Heyman, et al. “Improved Heat Stability by Whey Protein-surfactant Interaction.” FOOD HYDROCOLLOIDS 25.4 (2011): 594–603. Print.
@article{1170350,
  author       = {Tran Le, Thu and Sabatino, Paolo and Heyman, Bart and Kasinos, Marios and Hoang Dinh, Hoa and Dewettinck, Koen and Martins, Jos{\'e} and Van Der Meeren, Paul},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {Heat coagulation,Whey protein isolate (WPI),Lysophospholipids,Surfactants,NMR,Rheology,NUCLEAR-MAGNETIC-RESONANCE,BOVINE BETA-LACTOGLOBULIN,VISCOELASTIC PROPERTIES,EMULSION GELS,ISOLATE GELS,SERUM-ALBUMIN,LECITHIN,GELATION,MILK,DENATURATION},
  language     = {eng},
  location     = {Granada, Spain},
  number       = {4},
  pages        = {594--603},
  title        = {Improved heat stability by whey protein-surfactant interaction},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2010.07.012},
  volume       = {25},
  year         = {2011},
}

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