Improved heat stability by whey protein-surfactant interaction
- Author
- 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)
- 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: http://hdl.handle.net/1854/LU-1170350
- MLA
- Tran Le, Thu, et al. “Improved Heat Stability by Whey Protein-Surfactant Interaction.” FOOD HYDROCOLLOIDS, vol. 25, no. 4, 2011, pp. 594–603, doi:10.1016/j.foodhyd.2010.07.012.
- APA
- Tran Le, T., Sabatino, P., Heyman, B., Kasinos, M., Hoang Dinh, H., Dewettinck, K., … Van der Meeren, P. (2011). Improved heat stability by whey protein-surfactant interaction. FOOD HYDROCOLLOIDS, 25(4), 594–603. https://doi.org/10.1016/j.foodhyd.2010.07.012
- Chicago author-date
- 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. https://doi.org/10.1016/j.foodhyd.2010.07.012.
- Chicago author-date (all authors)
- 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. doi:10.1016/j.foodhyd.2010.07.012.
- 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.
- IEEE
- [1]T. Tran Le et al., “Improved heat stability by whey protein-surfactant interaction,” FOOD HYDROCOLLOIDS, vol. 25, no. 4, pp. 594–603, 2011.
@article{1170350, author = {{Tran Le, Thu and Sabatino, Paolo and Heyman, Bart and Kasinos, Marios and Hoang Dinh, Hoa and Dewettinck, Koen and Martins, José and Van der Meeren, Paul}}, issn = {{0268-005X}}, journal = {{FOOD HYDROCOLLOIDS}}, 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}}, language = {{eng}}, location = {{Granada, Spain}}, number = {{4}}, pages = {{594--603}}, title = {{Improved heat stability by whey protein-surfactant interaction}}, url = {{http://doi.org/10.1016/j.foodhyd.2010.07.012}}, volume = {{25}}, year = {{2011}}, }
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