Ghent University Academic Bibliography

Advanced

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

Wahyu Wijaya UGent, Paul Van Der Meeren UGent and Ashok Patel (2017) FOOD HYDROCOLLOIDS. 65. p.35-45
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Whey protein isolate, Low methoxyl pectin, Cold-set gelation, pH, Self-standing gel, Response surface methodology, RESPONSE-SURFACE METHODOLOGY, CENTRAL COMPOSITE DESIGN, BETA-LACTOGLOBULIN, POLYSACCHARIDE INTERACTIONS, BIOPOLYMER PARTICLES, COMPLEX COACERVATION, XANTHAN GUM, STABILITY, OPTIMIZATION, AGGREGATION
journal title
FOOD HYDROCOLLOIDS
Food Hydrocolloids
volume
65
pages
35 - 45
Web of Science type
Article
Web of Science id
000392771400005
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2016.10.037
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8501466
handle
http://hdl.handle.net/1854/LU-8501466
date created
2017-01-11 12:16:27
date last changed
2017-10-11 11:40:56
@article{8501466,
  author       = {Wijaya, Wahyu and Van Der Meeren, Paul and Patel, Ashok},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {Whey protein isolate,Low methoxyl pectin,Cold-set gelation,pH,Self-standing gel,Response surface methodology,RESPONSE-SURFACE METHODOLOGY,CENTRAL COMPOSITE DESIGN,BETA-LACTOGLOBULIN,POLYSACCHARIDE INTERACTIONS,BIOPOLYMER PARTICLES,COMPLEX COACERVATION,XANTHAN GUM,STABILITY,OPTIMIZATION,AGGREGATION},
  language     = {eng},
  pages        = {35--45},
  title        = {Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2016.10.037},
  volume       = {65},
  year         = {2017},
}

Chicago
Wijaya, Wahyu, Paul Van Der Meeren, and Ashok Patel. 2017. “Cold-set Gelation of Whey Protein Isolate and Low-methoxyl Pectin at Low pH.” Food Hydrocolloids 65: 35–45.
APA
Wijaya, W., Van Der Meeren, P., & Patel, A. (2017). Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH. FOOD HYDROCOLLOIDS, 65, 35–45.
Vancouver
1.
Wijaya W, Van Der Meeren P, Patel A. Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH. FOOD HYDROCOLLOIDS. 2017;65:35–45.
MLA
Wijaya, Wahyu, Paul Van Der Meeren, and Ashok Patel. “Cold-set Gelation of Whey Protein Isolate and Low-methoxyl Pectin at Low pH.” FOOD HYDROCOLLOIDS 65 (2017): 35–45. Print.