Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

Kristina Helstad, A. Patrick Gunning, Anders Ola Karlsson, Ylva Ardö, Marie Paulsson, Petr Dejmek

Original language	English
Title of host publication	Ikke angivet
Editors	Peter Fischer, Philipp Erni, Erich J. Windhab
Number of pages	5
Publisher	Institute of Food Science and Nutrition
Publication date	2006
Pages	1-5
Publication status	Published - 2006
Event	International Symposium on Food Rheology and Structure - Zürich, Switzerland Duration: 19 Feb 2006 → 23 Feb 2006

Conference	International Symposium on Food Rheology and Structure
Country/Territory	Switzerland
City	Zürich
Period	19/02/2006 → 23/02/2006

Cite this

@inproceedings{4de15a30a1c011ddb6ae000ea68e967b,

title = "Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1",

author = "Kristina Helstad and Gunning, {A. Patrick} and Karlsson, {Anders Ola} and Ylva Ard{\"o} and Marie Paulsson and Petr Dejmek",

year = "2006",

language = "English",

pages = "1--5",

editor = "Peter Fischer and Philipp Erni and Windhab, {Erich J.}",

booktitle = "Ikke angivet",

publisher = "Institute of Food Science and Nutrition",

note = "International Symposium on Food Rheology and Structure ; Conference date: 19-02-2006 Through 23-02-2006",

}

TY - GEN

T1 - Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

AU - Helstad, Kristina

AU - Gunning, A. Patrick

AU - Karlsson, Anders Ola

AU - Ardö, Ylva

AU - Paulsson, Marie

AU - Dejmek, Petr

PY - 2006

Y1 - 2006

M3 - Article in proceedings

SP - 1

EP - 5

BT - Ikke angivet

A2 - Fischer, Peter

A2 - Erni, Philipp

A2 - Windhab, Erich J.

PB - Institute of Food Science and Nutrition

T2 - International Symposium on Food Rheology and Structure

Y2 - 19 February 2006 through 23 February 2006

ER -