Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels

A. H. Martin; D. Baigts Allende; C. D. Munialo; V. Urbonaite; L. Pouvreau; H. H J De Jongh

doi:10.1039/9781782621300-00064

Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels

A. H. Martin
, D. Baigts Allende
, C. D. Munialo
, V. Urbonaite
, L. Pouvreau
, H. H J De Jongh

Research output: Chapter in Book/Report/Conference proceeding › Conference proceeding › peer-review

Original language	English
Title of host publication	Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture
Subtitle of host publication	The Role of Hydrocolloids
Publisher	Royal Society of Chemistry
Pages	64-70
Number of pages	7
ISBN (Electronic)	978-1-78262-130-0
ISBN (Print)	978-1-84973-883-5
DOIs	https://doi.org/10.1039/9781782621300-00064
Publication status	Published - 16 Apr 2014
Externally published	Yes
Event	2013 17th International Gums and Stabilisers for the Food Industry Conference: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Wrexham Glyndŵr University, Wrexham, United Kingdom Duration: 25 Jun 2013 → 28 Jun 2013

Conference

Conference	2013 17th International Gums and Stabilisers for the Food Industry Conference
Country/Territory	United Kingdom
City	Wrexham
Period	25/06/13 → 28/06/13

ASJC Scopus subject areas

Food Science

Access to Document

10.1039/9781782621300-00064

Cite this

Martin, A. H., Allende, D. B., Munialo, C. D., Urbonaite, V., Pouvreau, L., & De Jongh, H. H. J. (2014). Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels. In Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids (pp. 64-70). Royal Society of Chemistry. https://doi.org/10.1039/9781782621300-00064

Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels. / Martin, A. H.; Allende, D. Baigts; Munialo, C. D. et al.
Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. Royal Society of Chemistry, 2014. p. 64-70.

Research output: Chapter in Book/Report/Conference proceeding › Conference proceeding › peer-review

Martin, AH, Allende, DB, Munialo, CD, Urbonaite, V, Pouvreau, L & De Jongh, HHJ 2014, Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels. in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. Royal Society of Chemistry, pp. 64-70, 2013 17th International Gums and Stabilisers for the Food Industry Conference, Wrexham, United Kingdom, 25/06/13. https://doi.org/10.1039/9781782621300-00064

Martin AH, Allende DB, Munialo CD, Urbonaite V, Pouvreau L, De Jongh HHJ. Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels. In Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. Royal Society of Chemistry. 2014. p. 64-70 doi: 10.1039/9781782621300-00064

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AU - Pouvreau, L.

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Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels

Conference

ASJC Scopus subject areas

Access to Document

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Cite this