Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study

Christian Lyndgaard Hansen; Åsmund Rinnan; Søren Balling Engelsen; Thomas Vedel Janhøj; Elisabeth Maria Micklander; Ulf Andersen; Franciscus Winfried J van der Berg

doi:10.1021/jf902264y

Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ ¹H NMR relaxation study

Christian Lyndgaard Hansen, Åsmund Rinnan, Søren Balling Engelsen, Thomas Vedel Janhøj, Elisabeth Maria Micklander, Ulf Andersen, Franciscus Winfried J van der Berg

Research output: Contribution to journal › Journal article › Research › peer-review

33 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	58
Issue number	1
Pages (from-to)	513-519
Number of pages	7
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf902264y
Publication status	Published - 2010

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10.1021/jf902264y

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Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis : an in situ ¹H NMR relaxation study. / Hansen, Christian Lyndgaard; Rinnan, Åsmund ; Engelsen, Søren Balling; Janhøj, Thomas Vedel; Micklander, Elisabeth Maria; Andersen, Ulf; van der Berg, Franciscus Winfried J.

In: Journal of Agricultural and Food Chemistry, Vol. 58, No. 1, 2010, p. 513-519.

Research output: Contribution to journal › Journal article › Research › peer-review

Hansen, Christian Lyndgaard ; Rinnan, Åsmund ; Engelsen, Søren Balling ; Janhøj, Thomas Vedel ; Micklander, Elisabeth Maria ; Andersen, Ulf ; van der Berg, Franciscus Winfried J. / Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis : an in situ ¹H NMR relaxation study. In: Journal of Agricultural and Food Chemistry. 2010 ; Vol. 58, No. 1. pp. 513-519.

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AU - Engelsen, Søren Balling

AU - Janhøj, Thomas Vedel

AU - Micklander, Elisabeth Maria

AU - Andersen, Ulf

AU - van der Berg, Franciscus Winfried J

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