Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans (2020)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA ; CAVINI, ANA CLARA MORENO - FZEA ; OLIVEIRA, THAIS CARVALHO BRITO - FZEA ; FERREIRA, LETICIA DOS SANTOS - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foostr.2020.100158
- Subjects: ENGENHARIA DE ALIMENTOS; PROTEÍNAS; SOJA; REOLOGIA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Structure
- ISSN: 2213-3291
- Volume/Número/Paginação/Ano: v. 26, art. 100158, p. 1-9, Oct. 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, v. 26, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2020.100158. Acesso em: 27 dez. 2025. -
APA
Brito-Oliveira, T. C., Cavini, A. C. M., Ferreira, L. dos S., Moraes, I. C. F., & Pinho, S. C. de. (2020). Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, 26, 1-9. doi:10.1016/j.foostr.2020.100158 -
NLM
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158 -
Vancouver
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158 - Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
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Informações sobre o DOI: 10.1016/j.foostr.2020.100158 (Fonte: oaDOI API)
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