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

Research output: Contribution to journalJournal articleResearchpeer-review

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 journalJournal articleResearchpeer-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.2017.09.001

APA

Stender, E. G. P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Abou Hachem, M., ... 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.2017.09.001

Vancouver

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.2017.09.001

Author

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 -

ID: 188634345