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Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material

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Keywords
emulsion, milk fat globule membrane, homogenization pressure

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Chicago
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, Eveline Fredrick, and Koen Dewettinck. 2011. “Effects of Processing Conditions on Physicochemical Characteristics of Emulsions Stabilized with Milk Fat Globule Membrane Material.” In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
APA
Phan, Thi Thanh Que, Asaduzzaman, M. A., Le, T. T., Fredrick, E., & Dewettinck, K. (2011). Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. Presented at the 2nd Conference on Food Science and Technology : Mekong Delta, Vietnam (MekongFood 2) : Food safety and food quality in Souteast Asia : challenges for the next decade.
Vancouver
1.
Phan TTQ, Asaduzzaman MA, Le TT, Fredrick E, Dewettinck K. Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011.
MLA
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, et al. “Effects of Processing Conditions on Physicochemical Characteristics of Emulsions Stabilized with Milk Fat Globule Membrane Material.” Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011. Print.
@inproceedings{2009896,
  author       = {Phan, Thi Thanh Que and Asaduzzaman, Md Asaduzzaman and Le, Trung Thien and Fredrick, Eveline and Dewettinck, Koen},
  booktitle    = {Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts},
  keyword      = {emulsion,milk fat globule membrane,homogenization pressure},
  language     = {eng},
  location     = {Can Tho, Vietnam},
  title        = {Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material},
  year         = {2011},
}