Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology

Richard Ipsen, Flemming Hofmann Larsen, M.M. Løkke, Dorit Vedel Jensen

Original language	English
Title of host publication	Food colloids 2008 : creating structure, delivering functionality; programme and abstracts
Number of pages	1
Publisher	University of Le Mans
Publication date	2008
Pages	PO36
Publication status	Published - 2008
Event	Food Colloids 2008 - Le Mans, France Duration: 6 Apr 2008 → 9 Apr 2008

Cite this

Food colloids 2008: creating structure, delivering functionality; programme and abstracts. University of Le Mans, 2008. p. PO36.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

@inbook{4f2912701a2811df8ed1000ea68e967b,

title = "Thermal gelation of whey protein revisited: a dialogue between LF-NMR and rheology",

author = "Richard Ipsen and Larsen, {Flemming Hofmann} and M.M. L{\o}kke and Jensen, {Dorit Vedel}",

year = "2008",

language = "English",

pages = "PO36",

booktitle = "Food colloids 2008",

publisher = "University of Le Mans",

note = "Food Colloids 2008 ; Conference date: 06-04-2008 Through 09-04-2008",

}