Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering

R. Bauer; C. Rischel; S. Hansen; L. Øgendal

Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering

R. Bauer, C. Rischel, S. Hansen, L. Øgendal

12 Citations (Scopus)

Original language	English
Journal	International Journal of Food Science and Technology
Volume	34
Pages (from-to)	557-563
Number of pages	7
ISSN	0950-5423
Publication status	Published - 1999

Cite this

Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. / Bauer, R.; Rischel, C.; Hansen, S. et al.

In: International Journal of Food Science and Technology, Vol. 34, 1999, p. 557-563.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering",

author = "R. Bauer and C. Rischel and S. Hansen and L. {\O}gendal",

year = "1999",

language = "English",

volume = "34",

pages = "557--563",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley-Blackwell",

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AU - Bauer, R.

AU - Rischel, C.

AU - Hansen, S.

AU - Øgendal, L.

PY - 1999

Y1 - 1999

M3 - Journal article

SN - 0950-5423

VL - 34

SP - 557

EP - 563

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

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