Standard
Interactions of milk proteins with low and high acyl gellan : effect on microstructure and textural properties of acidified milk. / Buldo, Patrizia; Benfeldt, Connie; Carey, Juan Pablo; Folkenberg, Ditte Marie; Jensen, Hanne Bak; Sieuwerts, Sander; Vlachvei, Kalliopi; Ipsen, Richard.
In:
Food Hydrocolloids, Vol. 60, 2016, p. 225-231.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Buldo, P, Benfeldt, C, Carey, JP, Folkenberg, DM, Jensen, HB, Sieuwerts, S, Vlachvei, K
& Ipsen, R 2016, '
Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk',
Food Hydrocolloids, vol. 60, pp. 225-231.
https://doi.org/10.1016/j.foodhyd.2016.03.041APA
Buldo, P., Benfeldt, C., Carey, J. P., Folkenberg, D. M., Jensen, H. B., Sieuwerts, S., Vlachvei, K.
, & Ipsen, R. (2016).
Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk.
Food Hydrocolloids,
60, 225-231.
https://doi.org/10.1016/j.foodhyd.2016.03.041Vancouver
Buldo P, Benfeldt C, Carey JP, Folkenberg DM, Jensen HB, Sieuwerts S et al.
Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk.
Food Hydrocolloids. 2016;60:225-231.
https://doi.org/10.1016/j.foodhyd.2016.03.041Author
Buldo, Patrizia ; Benfeldt, Connie ; Carey, Juan Pablo ; Folkenberg, Ditte Marie ; Jensen, Hanne Bak ; Sieuwerts, Sander ; Vlachvei, Kalliopi ; Ipsen, Richard. / Interactions of milk proteins with low and high acyl gellan : effect on microstructure and textural properties of acidified milk. In: Food Hydrocolloids. 2016 ; Vol. 60. pp. 225-231.
Bibtex
@article{509402c2f5004b169eca18b550209c6c,
title = "Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk",
keywords = "Low- high-acyl gellan, Milk protein, Acidified milk, Microstructure, Texture",
author = "Patrizia Buldo and Connie Benfeldt and Carey, {Juan Pablo} and Folkenberg, {Ditte Marie} and Jensen, {Hanne Bak} and Sander Sieuwerts and Kalliopi Vlachvei and Richard Ipsen",
year = "2016",
doi = "10.1016/j.foodhyd.2016.03.041",
language = "English",
volume = "60",
pages = "225--231",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Interactions of milk proteins with low and high acyl gellan
T2 - effect on microstructure and textural properties of acidified milk
AU - Buldo, Patrizia
AU - Benfeldt, Connie
AU - Carey, Juan Pablo
AU - Folkenberg, Ditte Marie
AU - Jensen, Hanne Bak
AU - Sieuwerts, Sander
AU - Vlachvei, Kalliopi
AU - Ipsen, Richard
PY - 2016
Y1 - 2016
KW - Low- high-acyl gellan
KW - Milk protein
KW - Acidified milk
KW - Microstructure
KW - Texture
U2 - 10.1016/j.foodhyd.2016.03.041
DO - 10.1016/j.foodhyd.2016.03.041
M3 - Journal article
VL - 60
SP - 225
EP - 231
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -
