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Effects of sucrose and sorbitol on the gel formation of a whey protein isolate.

Stephan Dierckx and André Huyghebaert (2002) FOOD HYDROCOLLOIDS. 16(5). p.489-497
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD HYDROCOLLOIDS
Food Hydrocolloids
volume
16
issue
5
pages
489-497 pages
Web of Science type
Article
Web of Science id
000177462100011
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.577 (2002)
JCR rank
11/92 (2002)
JCR quartile
1 (2002)
ISSN
0268-005X
language
English
UGent publication?
yes
classification
A1
id
152096
handle
http://hdl.handle.net/1854/LU-152096
date created
2004-01-14 13:38:00
date last changed
2016-12-19 15:37:50
@article{152096,
  author       = {Dierckx, Stephan and Huyghebaert, Andr{\'e}},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  language     = {eng},
  number       = {5},
  pages        = {489--497},
  title        = {Effects of sucrose and sorbitol on the gel formation of a whey protein isolate.},
  volume       = {16},
  year         = {2002},
}

Chicago
Dierckx, Stephan, and André Huyghebaert. 2002. “Effects of Sucrose and Sorbitol on the Gel Formation of a Whey Protein Isolate.” Food Hydrocolloids 16 (5): 489–497.
APA
Dierckx, Stephan, & Huyghebaert, A. (2002). Effects of sucrose and sorbitol on the gel formation of a whey protein isolate. FOOD HYDROCOLLOIDS, 16(5), 489–497.
Vancouver
1.
Dierckx S, Huyghebaert A. Effects of sucrose and sorbitol on the gel formation of a whey protein isolate. FOOD HYDROCOLLOIDS. 2002;16(5):489–97.
MLA
Dierckx, Stephan, and André Huyghebaert. “Effects of Sucrose and Sorbitol on the Gel Formation of a Whey Protein Isolate.” FOOD HYDROCOLLOIDS 16.5 (2002): 489–497. Print.