Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

D. Arltoft, F. Madsen, Richard Holstein Ipsen

26 Citations (Scopus)

Keywords

Former LIFE faculty
Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody

@article{f193e8c0a1c311ddb6ae000ea68e967b,

title = "Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics",

keywords = "Former LIFE faculty, Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody",

author = "D. Arltoft and F. Madsen and Ipsen, {Richard Holstein}",

year = "2008",

doi = "10.1016/j.foodhyd.2007.01.025",

language = "English",

volume = "22",

pages = "660--673",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics

AU - Arltoft, D.

AU - Madsen, F.

AU - Ipsen, Richard Holstein

PY - 2008

Y1 - 2008

KW - Former LIFE faculty

KW - Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody

U2 - 10.1016/j.foodhyd.2007.01.025

DO - 10.1016/j.foodhyd.2007.01.025

M3 - Journal article

SN - 0268-005X

VL - 22

SP - 660

EP - 673

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 4

ER -