Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

Kristina Helstad, A. Patrick Gunning, Anders Ola Karlsson, Ylva Ardö, Marie Paulsson, Petr Dejmek

Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

Original language	English
Title of host publication	International Symposium on Food Rheology and Structure
Editors	Peter Fischer, Philipp Erni, Erich Windhab
Publication status	Published - 2006

Subject classification (UKÄ)

@inproceedings{afbaa456722b4cea8d2aad0a879bebfa,

title = "Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1",

author = "Kristina Helstad and Gunning, {A. Patrick} and Karlsson, {Anders Ola} and Ylva Ard{\"o} and Marie Paulsson and Petr Dejmek",

year = "2006",

language = "English",

editor = "Peter Fischer and Philipp Erni and Erich Windhab",

booktitle = "International Symposium on Food Rheology and Structure",

}

TY - GEN

T1 - Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1

AU - Helstad, Kristina

AU - Gunning, A. Patrick

AU - Karlsson, Anders Ola

AU - Ardö, Ylva

AU - Paulsson, Marie

AU - Dejmek, Petr

PY - 2006

Y1 - 2006

M3 - Paper in conference proceeding

BT - International Symposium on Food Rheology and Structure

A2 - Fischer, Peter

A2 - Erni, Philipp

A2 - Windhab, Erich

ER -