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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:

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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