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Stabilisation of acidified skimmed milk with HM pectin
Søren Jensen, Claus Rolin,
Richard Ipsen
*
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Corresponding author for this work
Dairy Technology
73
Citations (Scopus)
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Dive into the research topics of 'Stabilisation of acidified skimmed milk with HM pectin'. Together they form a unique fingerprint.
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Engineering & Materials Science
Pectins
100%
Milk
80%
Casein
69%
Stabilization
50%
Photobleaching
34%
Adsorption
29%
Fluorescence
22%
Gels
20%
Milk Proteins
19%
Water
16%
Acidification
14%
Flocculation
13%
Recovery
13%
Sedimentation
12%
Microscopic examination
10%
Multilayers
9%
Particle size
9%
Proteins
9%
Viscosity
8%
Scanning
7%
Lasers
7%
Temperature
3%
Agriculture & Biology
acidified milk
95%
pectins
58%
protein aggregates
41%
casein
35%
fluorescence recovery after photobleaching
30%
adsorption
27%
buffers
16%
gels
13%
water
12%
flocculation
11%
confocal laser scanning microscopy
11%
sampling
10%
acidification
10%
milk proteins
10%
particle size
8%
viscosity
7%
temperature
4%
proteins
3%
Medicine & Life Sciences
Pectins
84%
Milk
56%
Caseins
46%
Adsorption
32%
Fluorescence Recovery After Photobleaching
28%
Water
20%
Buffers
18%
Gels
16%
Flocculation
15%
Milk Proteins
13%
Viscosity
10%
Particle Size
10%
Confocal Microscopy
9%
Serum
9%
High Pressure Liquid Chromatography
8%
Temperature
7%
Proteins
3%
Chemical Compounds
Pectin
70%
Fluorescence Recovery After Photobleaching
28%
Adsorption
14%
Buffer Solution
12%
Gel
12%
Confocal Laser Scanning Microscopy
11%
Flocculation
11%
Sedimentation
9%
Multilayer
8%
Amount
8%
Protein
8%
Compound Mobility
7%