| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Food Hydrocolloids |
| Vol/bind | 75 |
| Sider (fra-til) | 157-163 |
| Antal sider | 7 |
| ISSN | 0268-005X |
| DOI | |
| Status | Udgivet - jan. 2018 |
Citer dette
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Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin. / Stender, Emil G. P.; Khan, Sanaullah; Ipsen, Richard; Madsen, Finn; Hägglund, Per; Abou Hachem, Maher; Almdal, Kristoffer; Westh, Peter; Svensson, Birte.
I: Food Hydrocolloids, Bind 75, 01.2018, s. 157-163.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
TY - JOUR
T1 - Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin
AU - Stender, Emil G. P.
AU - Khan, Sanaullah
AU - Ipsen, Richard
AU - Madsen, Finn
AU - Hägglund, Per
AU - Abou Hachem, Maher
AU - Almdal, Kristoffer
AU - Westh, Peter
AU - Svensson, Birte
PY - 2018/1
Y1 - 2018/1
U2 - 10.1016/j.foodhyd.2017.09.001
DO - 10.1016/j.foodhyd.2017.09.001
M3 - Journal article
VL - 75
SP - 157
EP - 163
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -