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Stabilisation of acidified skimmed milk with HM pectin
Søren Jensen, Claus Rolin,
Richard Ipsen
*
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Corresponding author af dette arbejde
Mejeriteknologi
73
Citationer (Scopus)
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Alfabetisk
Teknik og materialevidenskab
Acidification
14%
Adsorption
29%
Casein
69%
Flocculation
13%
Fluorescence
22%
Gels
20%
Lasers
7%
Microscopic examination
10%
Milk
80%
Milk Proteins
19%
Multilayers
9%
Particle size
9%
Pectins
100%
Photobleaching
34%
Proteins
9%
Recovery
13%
Scanning
7%
Sedimentation
12%
Stabilization
50%
Temperature
3%
Viscosity
8%
Water
16%
Landbrug og biologi
acidification
10%
acidified milk
95%
adsorption
27%
buffers
16%
casein
35%
confocal laser scanning microscopy
11%
flocculation
11%
fluorescence recovery after photobleaching
30%
gels
13%
milk proteins
10%
particle size
8%
pectins
58%
protein aggregates
41%
proteins
3%
sampling
10%
temperature
4%
viscosity
7%
water
12%
Medicin og biovidenskab
Adsorption
32%
Buffers
18%
Caseins
46%
Confocal Microscopy
9%
Flocculation
15%
Fluorescence Recovery After Photobleaching
28%
Gels
16%
High Pressure Liquid Chromatography
8%
Milk
56%
Milk Proteins
13%
Particle Size
10%
Pectins
84%
Proteins
3%
Serum
9%
Temperature
7%
Viscosity
10%
Water
20%
Kemiske forbindelser
Adsorption
14%
Amount
8%
Buffer Solution
12%
Compound Mobility
7%
Confocal Laser Scanning Microscopy
11%
Flocculation
11%
Fluorescence Recovery After Photobleaching
28%
Gel
12%
Multilayer
8%
Pectin
70%
Protein
8%
Sedimentation
9%