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

Patrizia Buldo; Connie Benfeldt; Juan Pablo Carey; Ditte Marie Folkenberg; Hanne Bak Jensen; Sander Sieuwerts; Kalliopi Vlachvei; Richard Ipsen

doi:10.1016/j.foodhyd.2016.03.041

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

Patrizia Buldo, Connie Benfeldt, Juan Pablo Carey, Ditte Marie Folkenberg, Hanne Bak Jensen, Sander Sieuwerts, Kalliopi Vlachvei, Richard Ipsen

21 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Hydrocolloids
Vol/bind	60
Sider (fra-til)	225-231
Antal sider	7
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2016.03.041
Status	Udgivet - 1 okt. 2016

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10.1016/j.foodhyd.2016.03.041

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@article{509402c2f5004b169eca18b550209c6c,

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

keywords = "Low- high-acyl gellan, Milk protein, Acidified milk, Microstructure, Texture",

author = "Patrizia Buldo and Connie Benfeldt and Carey, {Juan Pablo} and Folkenberg, {Ditte Marie} and Jensen, {Hanne Bak} and Sander Sieuwerts and Kalliopi Vlachvei and Richard Ipsen",

year = "2016",

month = oct,

day = "1",

doi = "10.1016/j.foodhyd.2016.03.041",

language = "English",

volume = "60",

pages = "225--231",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Interactions of milk proteins with low and high acyl gellan

T2 - effect on microstructure and textural properties of acidified milk

AU - Buldo, Patrizia

AU - Benfeldt, Connie

AU - Carey, Juan Pablo

AU - Folkenberg, Ditte Marie

AU - Jensen, Hanne Bak

AU - Sieuwerts, Sander

AU - Vlachvei, Kalliopi

AU - Ipsen, Richard

PY - 2016/10/1

Y1 - 2016/10/1

KW - Low- high-acyl gellan

KW - Milk protein

KW - Acidified milk

KW - Microstructure

KW - Texture

U2 - 10.1016/j.foodhyd.2016.03.041

DO - 10.1016/j.foodhyd.2016.03.041

M3 - Journal article

SN - 0268-005X

VL - 60

SP - 225

EP - 231

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

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

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