Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin

Emil G. P. Stender; Sanaullah Khan; Richard Ipsen; Finn Madsen; Per Hägglund; Maher Abou Hachem; Kristoffer Almdal; Peter Westh; Birte Svensson

doi:10.1016/j.foodhyd.2017.09.001

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin

Emil G. P. Stender, Sanaullah Khan, Richard Ipsen, Finn Madsen, Per Hägglund, Maher Abou Hachem, Kristoffer Almdal, Peter Westh, Birte Svensson

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Food Hydrocolloids
Vol/bind	75
Sider (fra-til)	157-163
Antal sider	7
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2017.09.001
Status	Udgivet - jan. 2018

Link til dokument

10.1016/j.foodhyd.2017.09.001

Effect_of_alginateAccepteret manuskript, 10,6 MBLicens: CC BY-NC-ND

Citer dette

Stender, E. G. P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Abou Hachem, M., Almdal, K., Westh, P., & Svensson, B. (2018). Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin. Food Hydrocolloids, 75, 157-163. https://doi.org/10.1016/j.foodhyd.2017.09.001

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title = "Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with beta-lactoglobulin",

author = "Stender, {Emil G. P.} and Sanaullah Khan and Richard Ipsen and Finn Madsen and Per H{\"a}gglund and {Abou Hachem}, Maher and Kristoffer Almdal and Peter Westh and Birte Svensson",

year = "2018",

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doi = "10.1016/j.foodhyd.2017.09.001",

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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 -