Standard
Water and fat mobility in myofibrillar protein gels explored by low-field NMR. / Miklos, Rikke; Cheong, Ling-Zhi; Xu, Xuebing; Lametsch, Rene; Larsen, Flemming Hofmann.
In:
Food Biophysics, Vol. 10, No. 3, 2015, p. 316-323.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Miklos, R, Cheong, L-Z, Xu, X
, Lametsch, R & Larsen, FH 2015, '
Water and fat mobility in myofibrillar protein gels explored by low-field NMR',
Food Biophysics, vol. 10, no. 3, pp. 316-323.
https://doi.org/10.1007/s11483-015-9392-5APA
Miklos, R., Cheong, L-Z., Xu, X.
, Lametsch, R., & Larsen, F. H. (2015).
Water and fat mobility in myofibrillar protein gels explored by low-field NMR.
Food Biophysics,
10(3), 316-323.
https://doi.org/10.1007/s11483-015-9392-5Vancouver
Miklos R, Cheong L-Z, Xu X
, Lametsch R, Larsen FH.
Water and fat mobility in myofibrillar protein gels explored by low-field NMR.
Food Biophysics. 2015;10(3):316-323.
https://doi.org/10.1007/s11483-015-9392-5Author
Miklos, Rikke ; Cheong, Ling-Zhi ; Xu, Xuebing ; Lametsch, Rene ; Larsen, Flemming Hofmann. / Water and fat mobility in myofibrillar protein gels explored by low-field NMR. In: Food Biophysics. 2015 ; Vol. 10, No. 3. pp. 316-323.
Bibtex
@article{53535e243463442fbc6beef29aeffdc8,
title = "Water and fat mobility in myofibrillar protein gels explored by low-field NMR",
keywords = "Diacylglycerols, DAG, LF-NMR, Lipids, Gel stability, Myofibrillar proteins",
author = "Rikke Miklos and Ling-Zhi Cheong and Xuebing Xu and Rene Lametsch and Larsen, {Flemming Hofmann}",
year = "2015",
doi = "10.1007/s11483-015-9392-5",
language = "English",
volume = "10",
pages = "316--323",
journal = "Food Biophysics",
issn = "1557-1858",
publisher = "Springer",
number = "3",
}
RIS
TY - JOUR
T1 - Water and fat mobility in myofibrillar protein gels explored by low-field NMR
AU - Miklos, Rikke
AU - Cheong, Ling-Zhi
AU - Xu, Xuebing
AU - Lametsch, Rene
AU - Larsen, Flemming Hofmann
PY - 2015
Y1 - 2015
KW - Diacylglycerols
KW - DAG
KW - LF-NMR
KW - Lipids
KW - Gel stability
KW - Myofibrillar proteins
U2 - 10.1007/s11483-015-9392-5
DO - 10.1007/s11483-015-9392-5
M3 - Journal article
VL - 10
SP - 316
EP - 323
JO - Food Biophysics
JF - Food Biophysics
SN - 1557-1858
IS - 3
ER -
