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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
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (proceedingsPaper)
publication status
published
subject
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
journal title
FOOD HYDROCOLLOIDS
Food Hydrocolloids
volume
25
issue
4
pages
594 - 603
conference name
Conference on Food Colloids 2010 : On the road from interfaces to consumers
conference location
Granada, Spain
conference start
2010-03-21
conference end
2010-03-24
Web of Science type
Proceedings Paper
Web of Science id
000287309700006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.473 (2011)
JCR rank
8/128 (2011)
JCR quartile
1 (2011)
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2010.07.012
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1170350
handle
http://hdl.handle.net/1854/LU-1170350
date created
2011-02-25 09:26:39
date last changed
2015-06-17 09:27:44
@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},
}

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.