Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marios Andreadis"'
Autor:
Marios Andreadis, Thomas Moschakis
Publikováno v:
Food Hydrocolloids. 142:108749
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::640931efc773f2f2506c16ae34cbd720
https://doi.org/10.1016/j.foodhyd.2023.108749
https://doi.org/10.1016/j.foodhyd.2023.108749
Autor:
Marios Andreadis, Thomas Moschakis
Publikováno v:
Food Hydrocolloids. 134:107985
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a3c6e94352769bd32db168d2f5f2dcf
https://doi.org/10.1016/j.foodhyd.2022.107985
https://doi.org/10.1016/j.foodhyd.2022.107985
Publikováno v:
Food Chemistry. 232:425-433
A newly developed method of analysis of difference-UV spectra was successfully implemented in the study of the effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate. It was found that whey proteins exhibit their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1c1c28718f6f59f98d4fb47d262b400
https://doi.org/10.1016/j.foodchem.2017.04.022
https://doi.org/10.1016/j.foodchem.2017.04.022
Autor:
Costas G. Biliaderis, Athanasios Nikolaidis, Janine Wagner, Marios Andreadis, Thomas Moschakis
Publikováno v:
LWT. 139:110518
The microstructure and mechanical properties of ethanol-denatured, acid-induced whey protein (WPI) cold-set gels have been monitored by confocal laser scanning microscopy and rheology. As the ethanol concentration increased, the porosity of the gels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d31ad29b9886637bee2c9eb4ff841fc9
https://doi.org/10.1016/j.lwt.2020.110518
https://doi.org/10.1016/j.lwt.2020.110518