Standard
Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin. / Stender, Emil G. P.; Khan, Sanaullah; Ipsen, Richard; Madsen, Finn; Hägglund, Per; Abou Hachem, Maher; Almdal, Kristoffer; Westh, Peter; Svensson, Birte.
In:
Food Hydrocolloids, Vol. 75, 2018, p. 157-163.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Stender, EGP, 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 β-lactoglobulin',
Food Hydrocolloids, vol. 75, pp. 157-163.
https://doi.org/10.1016/j.foodhyd.2017.09.001APA
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 β-lactoglobulin.
Food Hydrocolloids,
75, 157-163.
https://doi.org/10.1016/j.foodhyd.2017.09.001Vancouver
Stender EGP, Khan S
, Ipsen R, Madsen F
, Hägglund P, Abou Hachem M et al.
Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin.
Food Hydrocolloids. 2018;75:157-163.
https://doi.org/10.1016/j.foodhyd.2017.09.001Author
Stender, Emil G. P. ; Khan, Sanaullah ; Ipsen, Richard ; Madsen, Finn ; Hägglund, Per ; Abou Hachem, Maher ; Almdal, Kristoffer ; Westh, Peter ; Svensson, Birte. / Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin. In: Food Hydrocolloids. 2018 ; Vol. 75. pp. 157-163.
Bibtex
@article{4403e61ddf974f409a3d9cb8383e4d4f,
title = "Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-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",
doi = "10.1016/j.foodhyd.2017.09.001",
language = "English",
volume = "75",
pages = "157--163",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-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
Y1 - 2018
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 -
