Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions
- Author
- Thi Thanh Que Phan, Thien Trung Le, Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)
- Organization
- Keywords
- SODIUM DODECYL-SULFATE, EMULSIFYING PROPERTIES, COMPETITIVE ADSORPTION, BETA-LACTOGLOBULIN, FUNCTIONAL-PROPERTIES, SURFACTANT TYPE, BUTTERMILK, COALESCENCE, INTERFACES, CASEINATE
Downloads
-
(...).pdf
- full text
- |
- UGent only
- |
- |
- 947.18 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8029566
- MLA
- Phan, Thi Thanh Que, et al. “Combined Effects of Milk Fat Globule Membrane Polar Lipids and Protein Concentrate on the Stability of Oil-in-Water Emulsions.” INTERNATIONAL DAIRY JOURNAL, vol. 52, 2016, pp. 42–49, doi:10.1016/j.idairyj.2015.08.003.
- APA
- Phan, T. T. Q., Le, T. T., Van de Walle, D., Van der Meeren, P., & Dewettinck, K. (2016). Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. INTERNATIONAL DAIRY JOURNAL, 52, 42–49. https://doi.org/10.1016/j.idairyj.2015.08.003
- Chicago author-date
- Phan, Thi Thanh Que, Thien Trung Le, Davy Van de Walle, Paul Van der Meeren, and Koen Dewettinck. 2016. “Combined Effects of Milk Fat Globule Membrane Polar Lipids and Protein Concentrate on the Stability of Oil-in-Water Emulsions.” INTERNATIONAL DAIRY JOURNAL 52: 42–49. https://doi.org/10.1016/j.idairyj.2015.08.003.
- Chicago author-date (all authors)
- Phan, Thi Thanh Que, Thien Trung Le, Davy Van de Walle, Paul Van der Meeren, and Koen Dewettinck. 2016. “Combined Effects of Milk Fat Globule Membrane Polar Lipids and Protein Concentrate on the Stability of Oil-in-Water Emulsions.” INTERNATIONAL DAIRY JOURNAL 52: 42–49. doi:10.1016/j.idairyj.2015.08.003.
- Vancouver
- 1.Phan TTQ, Le TT, Van de Walle D, Van der Meeren P, Dewettinck K. Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. INTERNATIONAL DAIRY JOURNAL. 2016;52:42–9.
- IEEE
- [1]T. T. Q. Phan, T. T. Le, D. Van de Walle, P. Van der Meeren, and K. Dewettinck, “Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions,” INTERNATIONAL DAIRY JOURNAL, vol. 52, pp. 42–49, 2016.
@article{8029566, author = {{Phan, Thi Thanh Que and Le, Thien Trung and Van de Walle, Davy and Van der Meeren, Paul and Dewettinck, Koen}}, issn = {{0958-6946}}, journal = {{INTERNATIONAL DAIRY JOURNAL}}, keywords = {{SODIUM DODECYL-SULFATE,EMULSIFYING PROPERTIES,COMPETITIVE ADSORPTION,BETA-LACTOGLOBULIN,FUNCTIONAL-PROPERTIES,SURFACTANT TYPE,BUTTERMILK,COALESCENCE,INTERFACES,CASEINATE}}, language = {{eng}}, pages = {{42--49}}, title = {{Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions}}, url = {{http://doi.org/10.1016/j.idairyj.2015.08.003}}, volume = {{52}}, year = {{2016}}, }
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: