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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

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SODIUM DODECYL-SULFATE, EMULSIFYING PROPERTIES, COMPETITIVE ADSORPTION, BETA-LACTOGLOBULIN, FUNCTIONAL-PROPERTIES, SURFACTANT TYPE, BUTTERMILK, COALESCENCE, INTERFACES, CASEINATE

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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}},
}

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