Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Marie Tholstrup Sejersen"'
Autor:
Richard Ipsen, Søren Balling Engelsen, Marie Tholstrup Sejersen, Ross Clark, Claus Rolin, Tina Salomonsen
Publikováno v:
International Dairy Journal. 17:302-307
High-methoxy (HM) pectin is commonly used to improve the stability of acidified milk drinks (AMDs) and zeta potential measurements can aid in elucidating the mechanisms responsible for the improved stability. Pectin was added to an AMD model system i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55c391e9e05c2411eab6edadcf338461
https://doi.org/10.1016/j.idairyj.2006.03.003
https://doi.org/10.1016/j.idairyj.2006.03.003
Autor:
Nanna Viereck, Richard Ipsen, Tina Salomonsen, Marie Tholstrup Sejersen, Søren Balling Engelsen
Publikováno v:
University of Copenhagen
Low-field nuclear magnetic resonance (LF-NMR) transverse relaxation (T2) was used to characterise acidified milk drinks (AMDs) with varying composition. Pectin was added to the AMDs at concentrations of 0.0%, 0.1%, 0.3% or 0.5% and the protein used w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06435e1507c632f7e96fc21061536deb
https://curis.ku.dk/portal/en/publications/water-mobility-in-acidified-milk-drinks-studied-by-lowfield-1h-nmr(1eb89930-a1c0-11dd-b6ae-000ea68e967b).html
https://curis.ku.dk/portal/en/publications/water-mobility-in-acidified-milk-drinks-studied-by-lowfield-1h-nmr(1eb89930-a1c0-11dd-b6ae-000ea68e967b).html
