Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

William  Ainis; Carsten Ersch; Richard Ipsen

doi:10.1016/j.foodhyd.2017.10.016

Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

William Ainis, Carsten Ersch, Richard Ipsen

24 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Hydrocolloids
Vol/bind	77
Sider (fra-til)	397-406
Antal sider	10
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2017.10.016
Status	Udgivet - apr. 2018

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10.1016/j.foodhyd.2017.10.016

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@article{2ff95ef464c84cb0b4e3e3fe244b8b34,

title = "Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH",

keywords = "Rapeseed protein isolate, Whey protein isolate, Mixed system, DSC analysis, Gel microstructure, Synergistic gels",

author = "William Ainis and Carsten Ersch and Richard Ipsen",

year = "2018",

month = apr,

doi = "10.1016/j.foodhyd.2017.10.016",

language = "English",

volume = "77",

pages = "397--406",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems

T2 - Effect of pH

AU - Ainis, William

AU - Ersch, Carsten

AU - Ipsen, Richard

PY - 2018/4

Y1 - 2018/4

KW - Rapeseed protein isolate

KW - Whey protein isolate

KW - Mixed system

KW - DSC analysis

KW - Gel microstructure

KW - Synergistic gels

U2 - 10.1016/j.foodhyd.2017.10.016

DO - 10.1016/j.foodhyd.2017.10.016

M3 - Journal article

SN - 0268-005X

VL - 77

SP - 397

EP - 406

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

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