Skip to main navigation
Skip to search
Skip to main content
University of Copenhagen Research Portal Home
Help & FAQ
Dansk
English
Home
Profiles
Research output
Research units
Press/Media
Activities
Prizes
???studenttheses???
Datasets
Search by expertise, name or affiliation
Stability of cheese emulsions for spray drying
Camilla Varming,
Anni Bygvrå Hougaard
,
Ylva Margareta Ardö
,
Richard Ipsen
Dairy, Meat and Plant Product Technology
9
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Stability of cheese emulsions for spray drying'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
calcium
6%
casein
8%
cheeses
72%
emulsifying
32%
emulsions
70%
methodology
2%
powders
7%
salts
26%
soft cheeses
26%
spray drying
87%
water
3%
white cheeses
28%
Medicine & Life Sciences
Calcium
5%
Caseins
9%
Cheese
100%
Emulsions
83%
Powders
7%
Salts
27%
Water
5%