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Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis : an in situ ¹H NMR relaxation study. / Hansen, Christian Lyndgaard; Rinnan, Åsmund; Engelsen, Søren Balling; Janhøj, Thomas Vedel; Micklander, Elisabeth Maria; Andersen, Ulf; van der Berg, Franciscus Winfried J.
In:
Journal of Agricultural and Food Chemistry, Vol. 58, No. 1, 2010, p. 513-519.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Hansen, CL
, Rinnan, Å, Engelsen, SB, Janhøj, TV, Micklander, EM, Andersen, U
& van der Berg, FWJ 2010, '
Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study',
Journal of Agricultural and Food Chemistry, vol. 58, no. 1, pp. 513-519.
https://doi.org/10.1021/jf902264yAPA
Hansen, C. L.
, Rinnan, Å., Engelsen, S. B., Janhøj, T. V., Micklander, E. M., Andersen, U.
, & van der Berg, F. W. J. (2010).
Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study.
Journal of Agricultural and Food Chemistry,
58(1), 513-519.
https://doi.org/10.1021/jf902264yVancouver
Hansen CL
, Rinnan Å, Engelsen SB, Janhøj TV, Micklander EM, Andersen U et al.
Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study.
Journal of Agricultural and Food Chemistry. 2010;58(1):513-519.
https://doi.org/10.1021/jf902264yAuthor
Hansen, Christian Lyndgaard ; Rinnan, Åsmund ; Engelsen, Søren Balling ; Janhøj, Thomas Vedel ; Micklander, Elisabeth Maria ; Andersen, Ulf ; van der Berg, Franciscus Winfried J. / Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis : an in situ ¹H NMR relaxation study. In: Journal of Agricultural and Food Chemistry. 2010 ; Vol. 58, No. 1. pp. 513-519.
Bibtex
@article{c3f6117a69a043cf8280947308162227,
title = "Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study",
author = "Hansen, {Christian Lyndgaard} and {\AA}smund Rinnan and Engelsen, {S{\o}ren Balling} and Janh{\o}j, {Thomas Vedel} and Micklander, {Elisabeth Maria} and Ulf Andersen and {van der Berg}, {Franciscus Winfried J}",
year = "2010",
doi = "10.1021/jf902264y",
language = "English",
volume = "58",
pages = "513--519",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "1",
}
RIS
TY - JOUR
T1 - Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis
T2 - an in situ ¹H NMR relaxation study
AU - Hansen, Christian Lyndgaard
AU - Rinnan, Åsmund
AU - Engelsen, Søren Balling
AU - Janhøj, Thomas Vedel
AU - Micklander, Elisabeth Maria
AU - Andersen, Ulf
AU - van der Berg, Franciscus Winfried J
PY - 2010
Y1 - 2010
U2 - 10.1021/jf902264y
DO - 10.1021/jf902264y
M3 - Journal article
C2 - 20050704
VL - 58
SP - 513
EP - 519
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 1
ER -
