Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene (2022)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA ; CAVINI, ANA CLARA MORENO - FZEA ; SANTOS, LORENA MARIA FERREIRA - FZEA ; OLIVEIRA, THAIS CARVALHO BRITO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2021.112677
- Subjects: EMULSIFICANTES; MICROENCAPSULAÇÃO; SOJA; GOMAS E RESINAS; CAROTENOIDES; PROTEÍNAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LTW - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 154, art. 112677, p. 1-8, 2022
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc-nd
-
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, v. 154, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112677. Acesso em: 01 out. 2024. -
APA
Brito-Oliveira, T. C., Cazado, C. P. S., Cavini, A. C. M., Santos, L. M. F., Moraes, I. C. F., & Pinho, S. C. de. (2022). Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, 154, 1-8. doi:10.1016/j.lwt.2021.112677 -
NLM
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677 -
Vancouver
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677 - Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
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Informações sobre o DOI: 10.1016/j.lwt.2021.112677 (Fonte: oaDOI API)
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