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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems : Effect of pH. / Ainis, William ; Ersch, Carsten; Ipsen, Richard.

In: Food Hydrocolloids, Vol. 77, 2018, p. 397-406.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Ainis, W, Ersch, C & Ipsen, R 2018, 'Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH', Food Hydrocolloids, vol. 77, pp. 397-406. https://doi.org/10.1016/j.foodhyd.2017.10.016

APA

Ainis, W., Ersch, C., & Ipsen, R. (2018). Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocolloids, 77, 397-406. https://doi.org/10.1016/j.foodhyd.2017.10.016

Vancouver

Ainis W, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocolloids. 2018;77:397-406. https://doi.org/10.1016/j.foodhyd.2017.10.016

Author

Ainis, William ; Ersch, Carsten ; Ipsen, Richard. / Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems : Effect of pH. In: Food Hydrocolloids. 2018 ; Vol. 77. pp. 397-406.

Bibtex

@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",
doi = "10.1016/j.foodhyd.2017.10.016",
language = "English",
volume = "77",
pages = "397--406",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

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

Y1 - 2018

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

VL - 77

SP - 397

EP - 406

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

ID: 195194283