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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength

(2017) FOOD HYDROCOLLOIDS. 63. p.716-726
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Keywords
Whey protein isolate, Low methoxyl pectin, Dry heat treatment, Heat stability, Emulsion, Conjugate, IN-WATER EMULSIONS, EMULSIFYING PROPERTIES, BETA-LACTOGLOBULIN, AQUEOUS-SOLUTIONS, MILK, DENATURATION, AGGREGATION, CONJUGATION, COMPLEXES, HYDROCOLLOIDS

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Citation

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MLA
Diah Setiowati, Arima, et al. “Improved Heat Stability of Whey Protein Isolate Stabilized Emulsions via Dry Heat Treatment of WPI and Low Methoxyl Pectin : Effect of Pectin Concentration, PH, and Ionic Strength.” FOOD HYDROCOLLOIDS, vol. 63, 2017, pp. 716–26, doi:10.1016/j.foodhyd.2016.10.025.
APA
Diah Setiowati, A., Saeedi, S., Wijaya, W., & Van der Meeren, P. (2017). Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength. FOOD HYDROCOLLOIDS, 63, 716–726. https://doi.org/10.1016/j.foodhyd.2016.10.025
Chicago author-date
Diah Setiowati, Arima, Serveh Saeedi, Wahyu Wijaya, and Paul Van der Meeren. 2017. “Improved Heat Stability of Whey Protein Isolate Stabilized Emulsions via Dry Heat Treatment of WPI and Low Methoxyl Pectin : Effect of Pectin Concentration, PH, and Ionic Strength.” FOOD HYDROCOLLOIDS 63: 716–26. https://doi.org/10.1016/j.foodhyd.2016.10.025.
Chicago author-date (all authors)
Diah Setiowati, Arima, Serveh Saeedi, Wahyu Wijaya, and Paul Van der Meeren. 2017. “Improved Heat Stability of Whey Protein Isolate Stabilized Emulsions via Dry Heat Treatment of WPI and Low Methoxyl Pectin : Effect of Pectin Concentration, PH, and Ionic Strength.” FOOD HYDROCOLLOIDS 63: 716–726. doi:10.1016/j.foodhyd.2016.10.025.
Vancouver
1.
Diah Setiowati A, Saeedi S, Wijaya W, Van der Meeren P. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength. FOOD HYDROCOLLOIDS. 2017;63:716–26.
IEEE
[1]
A. Diah Setiowati, S. Saeedi, W. Wijaya, and P. Van der Meeren, “Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength,” FOOD HYDROCOLLOIDS, vol. 63, pp. 716–726, 2017.
@article{8501467,
  author       = {{Diah Setiowati, Arima and Saeedi, Serveh and Wijaya, Wahyu and Van der Meeren, Paul}},
  issn         = {{0268-005X}},
  journal      = {{FOOD HYDROCOLLOIDS}},
  keywords     = {{Whey protein isolate,Low methoxyl pectin,Dry heat treatment,Heat stability,Emulsion,Conjugate,IN-WATER EMULSIONS,EMULSIFYING PROPERTIES,BETA-LACTOGLOBULIN,AQUEOUS-SOLUTIONS,MILK,DENATURATION,AGGREGATION,CONJUGATION,COMPLEXES,HYDROCOLLOIDS}},
  language     = {{eng}},
  pages        = {{716--726}},
  title        = {{Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength}},
  url          = {{http://doi.org/10.1016/j.foodhyd.2016.10.025}},
  volume       = {{63}},
  year         = {{2017}},
}

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