Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

Research output: Contribution to journalJournal articlepeer-review

Standard

Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. / Celigueta Torres, Isabel; Amigo Rubio, Jose Manuel; Knudsen, Jens Christian; Tolkach, Alexander; Mikkelsen, Bente Østergaard; Ipsen, Richard.

In: International Dairy Journal, Vol. 81, 2018, p. 62-71.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Celigueta Torres, I, Amigo Rubio, JM, Knudsen, JC, Tolkach, A, Mikkelsen, BØ & Ipsen, R 2018, 'Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer', International Dairy Journal, vol. 81, pp. 62-71. https://doi.org/10.1016/j.idairyj.2018.01.004

APA

Celigueta Torres, I., Amigo Rubio, J. M., Knudsen, J. C., Tolkach, A., Mikkelsen, B. Ø., & Ipsen, R. (2018). Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. International Dairy Journal, 81, 62-71. https://doi.org/10.1016/j.idairyj.2018.01.004

Vancouver

Celigueta Torres I, Amigo Rubio JM, Knudsen JC, Tolkach A, Mikkelsen BØ, Ipsen R. Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. International Dairy Journal. 2018;81:62-71. https://doi.org/10.1016/j.idairyj.2018.01.004

Author

Celigueta Torres, Isabel ; Amigo Rubio, Jose Manuel ; Knudsen, Jens Christian ; Tolkach, Alexander ; Mikkelsen, Bente Østergaard ; Ipsen, Richard. / Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. In: International Dairy Journal. 2018 ; Vol. 81. pp. 62-71.

Bibtex

@article{29265470d4d74d8c8efc9221b7e27053,
title = "Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer",
author = "{Celigueta Torres}, Isabel and {Amigo Rubio}, {Jose Manuel} and Knudsen, {Jens Christian} and Alexander Tolkach and Mikkelsen, {Bente {\O}stergaard} and Richard Ipsen",
year = "2018",
doi = "10.1016/j.idairyj.2018.01.004",
language = "English",
volume = "81",
pages = "62--71",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

AU - Celigueta Torres, Isabel

AU - Amigo Rubio, Jose Manuel

AU - Knudsen, Jens Christian

AU - Tolkach, Alexander

AU - Mikkelsen, Bente Østergaard

AU - Ipsen, Richard

PY - 2018

Y1 - 2018

U2 - 10.1016/j.idairyj.2018.01.004

DO - 10.1016/j.idairyj.2018.01.004

M3 - Journal article

VL - 81

SP - 62

EP - 71

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 195194714