M. Faergemand

发表

TRANSGLUTAMINASE : EFFECT ON INSTRUMENTAL AND SENSORY TEXTURE OF SET STYLEYOGHURT

K. B. Qvist, G. Budolfsen, M. Faergemand, 1999 .

Interfacial Dilatational Properties of Milk Proteins Cross-Linked by Transglutaminase

B. Murray, M. Faergemand, 1998 .

Interactions of emulsifiers with other components in foods.

N. Krog, A. E. Mcpherson, A. Gaonkar, 2006 .

Using emulsifiers to improve food texture.

N. Krog, B. Mckenna, M. Faergemand, 2003 .