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 (2018)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidade: FZEA
- DOI: 10.1007/s11483-018-9529-4
- Subjects: EMULSÕES (FORMAS FARMACÊUTICAS); PROTEÍNAS; GOMAS E RESINAS; LIPÍDEOS; MICROENCAPSULAÇÃO; REOLOGIA
- Keywords: Emulsion-filled gels; Cold-set gelation; Soy protein isolate; Locust bean gum; Solid lipid microparticles
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Biophysics
- ISSN: 1557-1858
- Volume/Número/Paginação/Ano: v. 13, n. 3, p. 226-239, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. 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. Food Biophysics, v. 13, n. 3, p. 226-239, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9529-4. Acesso em: 18 set. 2024. -
APA
Brito-Oliveira, T. C., Bispo, M., Moraes, I. C. F., Campanella, O. H., & Pinho, S. C. de. (2018). 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. Food Biophysics, 13( 3), 226-239. doi:10.1007/s11483-018-9529-4 -
NLM
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. 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 [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 set. 18 ] Available from: https://doi.org/10.1007/s11483-018-9529-4 -
Vancouver
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. 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 [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 set. 18 ] Available from: https://doi.org/10.1007/s11483-018-9529-4 - Rheology of emulsion-filled gels applied to the development of food materials
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Informações sobre o DOI: 10.1007/s11483-018-9529-4 (Fonte: oaDOI API)
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