Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Emil G. P. Stender; Sanaullah Khan; Richard Ipsen; Finn Madsen; Per Hägglund; Maher Abou Hachem; Kristoffer Almdal; Peter Westh; Birte Svensson

doi:10.1016/j.foodhyd.2017.09.001

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

Emil G. P. Stender, Sanaullah Khan, Richard Ipsen, Finn Madsen, Per Hägglund, Maher Abou Hachem, Kristoffer Almdal, Peter Westh, Birte Svensson

8 Citations (Scopus)

Original language	English
Journal	Food Hydrocolloids
Volume	75
Pages (from-to)	157-163
Number of pages	7
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2017.09.001
Publication status	Published - Feb 2018

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10.1016/j.foodhyd.2017.09.001

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@article{4403e61ddf974f409a3d9cb8383e4d4f,

title = "Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin",

author = "Stender, {Emil G. P.} and Sanaullah Khan and Richard Ipsen and Finn Madsen and Per H{\"a}gglund and {Abou Hachem}, Maher and Kristoffer Almdal and Peter Westh and Birte Svensson",

year = "2018",

month = feb,

doi = "10.1016/j.foodhyd.2017.09.001",

language = "English",

volume = "75",

pages = "157--163",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

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TY - JOUR

T1 - Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

AU - Stender, Emil G. P.

AU - Khan, Sanaullah

AU - Ipsen, Richard

AU - Madsen, Finn

AU - Hägglund, Per

AU - Abou Hachem, Maher

AU - Almdal, Kristoffer

AU - Westh, Peter

AU - Svensson, Birte

PY - 2018/2

Y1 - 2018/2

U2 - 10.1016/j.foodhyd.2017.09.001

DO - 10.1016/j.foodhyd.2017.09.001

M3 - Journal article

SN - 0268-005X

VL - 75

SP - 157

EP - 163

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

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