Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels-Reference-Cited by-同舟云学术

Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels

Published:2018-04-15 Issue:3 Volume:13 Page:226-239
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Brito-Oliveira Thais C.,Bispo Marina,Moraes Izabel C. F.,Campanella Osvaldo H.,Pinho Samantha C.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Universidade de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s11483-018-9529-4/fulltext.html

Reference46 articles.

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4. A.C. Alting, H.H.J. de Jongh, R.W. Visschers, J.F.A. Simons, J. Agric. Food Chem. 50(16), 4682–4689 (2002)

5. C. Rocha, J.A. Teixeira, L. Hilliou, P. Sampaio, M.P. Gonçalves, Food Hydrocoll. 23(7), 1734–1745 (2009)

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