Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tina Salomonsen"'
Autor:
Søren Balling Engelsen, Flemming H. Larsen, Tina Salomonsen, Stefan Steuernagel, Henrik Max Jensen
Publikováno v:
Food Hydrocolloids. 23:1579-1586
The potential of using 1 H high-resolution (HR) magic angle spinning (MAS) nuclear magnetic resonance (NMR) of alginates suspended in D 2 O or 13 C cross-polarisation (CP) MAS NMR of alginate powders as an alternative method to the traditional 1 H so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f3b64fb31ba9f349fb0e02352e42c7
https://doi.org/10.1016/j.foodhyd.2008.11.009
https://doi.org/10.1016/j.foodhyd.2008.11.009
Publikováno v:
Carbohydrate Polymers. 72:730-739
The potential of using infrared (IR), Raman and near infrared (NIR) spectroscopy combined with chemometrics for reliable and rapid determination of the ratio of mannuronic and guluronic acid (M/G ratio) in commercial sodium alginate powders has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60bcab98d1e712f9e5f606cda90c5f97
https://doi.org/10.1016/j.carbpol.2007.10.022
https://doi.org/10.1016/j.carbpol.2007.10.022
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
Publikováno v:
CFW Plexus.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60f8a3069696af1248ff2416a858dbdb
https://doi.org/10.1094/cplex-2012-1106-03w
https://doi.org/10.1094/cplex-2012-1106-03w
Autor:
Stefan Steuernagel, Søren Balling Engelsen, Tina Salomonsen, Flemming H. Larsen, Henrik Max Jensen
Publikováno v:
Carbohydrate research. 344(15)
Multivariate curve resolution (MCR) was applied to (13)C cross-polarisation (CP) magic angle spinning (MAS) nuclear magnetic resonance (NMR) spectra of non-depolymerised alginate powders obtained from brown seaweed plus a pure mannuronate sample isol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8378f565f9f6fef02fe2682b60c60af
https://pubmed.ncbi.nlm.nih.gov/19619871
https://pubmed.ncbi.nlm.nih.gov/19619871
Publikováno v:
Raman Spectroscopy for Soft Matter Applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2369233b8e520bca0f2d4087fd7201e
https://doi.org/10.1002/9780470475997.ch8
https://doi.org/10.1002/9780470475997.ch8
Publikováno v:
Carbohydrate research. 344(14)
The gelling properties of pectins are related not only to the degree of esterification (DE), but also to the distribution of the ester groups. In this study, we have examined an experimentally designed series of 31 pectins originating from the same m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26e50600f998308e5dc414f46122f0a7
https://pubmed.ncbi.nlm.nih.gov/19101665
https://pubmed.ncbi.nlm.nih.gov/19101665
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