Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk

Research output: Contribution to journalJournal articleResearchpeer-review

  • Patrizia Buldo
  • Connie Benfeldt
  • Juan Pablo Carey
  • Ditte Marie Folkenberg
  • Hanne Bak Jensen
  • Sander Sieuwerts
  • Kalliopi Vlachvei
  • Ipsen, Richard
Original languageEnglish
JournalFood Hydrocolloids
Pages (from-to)225-231
Number of pages7
Publication statusPublished - 2016

    Research areas

  • Low- high-acyl gellan, Milk protein, Acidified milk, Microstructure, Texture

ID: 166661674