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

Thi Thanh Que Phan UGent, Md Asaduzzaman Asaduzzaman UGent, Trung Thien Le UGent, Eveline Fredrick UGent and Koen Dewettinck UGent (2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
emulsion, milk fat globule membrane, homogenization pressure
in
Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts
conference name
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
conference location
Can Tho, Vietnam
conference start
2011-11-09
conference end
2011-11-12
language
English
UGent publication?
yes
classification
C3
copyright statement
I have transferred the copyright for this publication to the publisher
id
2009896
handle
http://hdl.handle.net/1854/LU-2009896
date created
2012-01-31 15:09:43
date last changed
2012-02-07 10:53:27
@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},
}

Chicago
Phan, Thi Thanh Qué, 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, T. T. Q., 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 Qué, 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.