Standard
Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. / Bauer, R.; Rischel, C.; Hansen, S.; Øgendal, L.
I:
International Journal of Food Science and Technology, Bind 34, 1999, s. 557-563.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Bauer, R, Rischel, C, Hansen, S & Øgendal, L 1999, 'Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering', International Journal of Food Science and Technology, bind 34, s. 557-563.
APA
Bauer, R., Rischel, C., Hansen, S., & Øgendal, L. (1999). Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. International Journal of Food Science and Technology, 34, 557-563.
Vancouver
Bauer R, Rischel C, Hansen S, Øgendal L. Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. International Journal of Food Science and Technology. 1999;34:557-563.
Author
Bauer, R. ; Rischel, C. ; Hansen, S. ; Øgendal, L. / Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering. I: International Journal of Food Science and Technology. 1999 ; Bind 34. s. 557-563.
Bibtex
@article{5066f7d0a1b911ddb6ae000ea68e967b,
title = "Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering",
author = "R. Bauer and C. Rischel and S. Hansen and L. {\O}gendal",
year = "1999",
language = "English",
volume = "34",
pages = "557--563",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
}
RIS
TY - JOUR
T1 - Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering
AU - Bauer, R.
AU - Rischel, C.
AU - Hansen, S.
AU - Øgendal, L.
PY - 1999
Y1 - 1999
M3 - Journal article
VL - 34
SP - 557
EP - 563
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
ER -
