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

D. Arltoft, F. Madsen, Richard Holstein Ipsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

38 Citationer (Scopus)

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@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 -