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Dry heat stress stability evaluation of casein peptide mixture

Matthias D'Hondt UGent, Wim Demaré UGent, Sylvia Van Dorpe UGent, Evelien Wynendaele UGent, Christian Burvenich UGent, Kathelijne Peremans UGent and Bart De Spiegeleer UGent (2011) FOOD CHEMISTRY. 128(1). p.114-122
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Casein hydrolysate, Temperature, Peptide stability, SIZE, QUALITY, PRODUCTS, MILK-PROTEINS, BIOACTIVE PEPTIDES, Oxidative reductive light degradation, Stress testing, Dry state
journal title
FOOD CHEMISTRY
Food Chem.
volume
128
issue
1
pages
114 - 122
Web of Science type
Article
Web of Science id
000290424600017
JCR category
CHEMISTRY, APPLIED
JCR impact factor
3.655 (2011)
JCR rank
3/70 (2011)
JCR quartile
1 (2011)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2011.03.004
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1209156
handle
http://hdl.handle.net/1854/LU-1209156
date created
2011-04-14 16:40:06
date last changed
2011-10-05 13:29:10
@article{1209156,
  author       = {D'Hondt, Matthias and Demar{\'e}, Wim and Van Dorpe, Sylvia and Wynendaele, Evelien and Burvenich, Christian and Peremans, Kathelijne and De Spiegeleer, Bart},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {Casein hydrolysate,Temperature,Peptide stability,SIZE,QUALITY,PRODUCTS,MILK-PROTEINS,BIOACTIVE PEPTIDES,Oxidative reductive light degradation,Stress testing,Dry state},
  language     = {eng},
  number       = {1},
  pages        = {114--122},
  title        = {Dry heat stress stability evaluation of casein peptide mixture},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2011.03.004},
  volume       = {128},
  year         = {2011},
}

Chicago
D’Hondt, Matthias, Wim Demaré, Sylvia Van Dorpe, Evelien Wynendaele, Christian Burvenich, Kathelijne Peremans, and Bart De Spiegeleer. 2011. “Dry Heat Stress Stability Evaluation of Casein Peptide Mixture.” Food Chemistry 128 (1): 114–122.
APA
D’Hondt, Matthias, Demaré, W., Van Dorpe, S., Wynendaele, E., Burvenich, C., Peremans, K., & De Spiegeleer, B. (2011). Dry heat stress stability evaluation of casein peptide mixture. FOOD CHEMISTRY, 128(1), 114–122.
Vancouver
1.
D’Hondt M, Demaré W, Van Dorpe S, Wynendaele E, Burvenich C, Peremans K, et al. Dry heat stress stability evaluation of casein peptide mixture. FOOD CHEMISTRY. 2011;128(1):114–22.
MLA
D’Hondt, Matthias, Wim Demaré, Sylvia Van Dorpe, et al. “Dry Heat Stress Stability Evaluation of Casein Peptide Mixture.” FOOD CHEMISTRY 128.1 (2011): 114–122. Print.