Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Marianne Kaaber Thomsen; Karsten Olsen; Jeanette Anita Held Otte; Kirsten Sjøstrøm; Birgit Brøsted Werner; Leif Horsfelt Skibsted

doi:10.1016/j.idairyj.2011.10.008

Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Marianne Kaaber Thomsen, Karsten Olsen, Jeanette Anita Held Otte, Kirsten Sjøstrøm, Birgit Brøsted Werner, Leif Horsfelt Skibsted

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

28 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	23
Issue number	1
Pages (from-to)	1-8
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2011.10.008
Publication status	Published - 2012

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10.1016/j.idairyj.2011.10.008

Cite this

Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin. / Thomsen, Marianne Kaaber; Olsen, Karsten ; Otte, Jeanette Anita Held ; Sjøstrøm, Kirsten; Werner, Birgit Brøsted; Skibsted, Leif Horsfelt.

In: International Dairy Journal, Vol. 23, No. 1, 2012, p. 1-8.

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

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AU - Werner, Birgit Brøsted

AU - Skibsted, Leif Horsfelt

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