Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Isabel Celigueta Torres; Gülsüm Mutaf; Flemming Hofmann Larsen; Richard Ipsen

doi:10.1016/j.jfoodeng.2016.03.018

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen, Richard Ipsen

Food Analytics and Biotechnology

20 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Food Engineering
Vol/bind	184
Sider (fra-til)	31-37
Antal sider	7
ISSN	0260-8774
DOI	https://doi.org/10.1016/j.jfoodeng.2016.03.018
Status	Udgivet - 1 mar. 2016

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10.1016/j.jfoodeng.2016.03.018

Citationsformater

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title = "Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system",

keywords = "Microparticulated whey protein, Yoghurt, H-1 nuclear magnetic resonance, Rheology, Hydration",

author = "{Celigueta Torres}, Isabel and G{\"u}ls{\"u}m Mutaf and Larsen, {Flemming Hofmann} and Richard Ipsen",

year = "2016",

month = mar,

day = "1",

doi = "10.1016/j.jfoodeng.2016.03.018",

language = "English",

volume = "184",

pages = "31--37",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

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TY - JOUR

T1 - Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

AU - Celigueta Torres, Isabel

AU - Mutaf, Gülsüm

AU - Larsen, Flemming Hofmann

AU - Ipsen, Richard

PY - 2016/3/1

Y1 - 2016/3/1

KW - Microparticulated whey protein

KW - Yoghurt

KW - H-1 nuclear magnetic resonance

KW - Rheology

KW - Hydration

U2 - 10.1016/j.jfoodeng.2016.03.018

DO - 10.1016/j.jfoodeng.2016.03.018

M3 - Journal article

SN - 0260-8774

VL - 184

SP - 31

EP - 37

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

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