Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material
(2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
Please use this url to cite or link to this publication:
http://hdl.handle.net/1854/LU-2009896
- author
- Thi Thanh Que Phan, Md Asaduzzaman Asaduzzaman UGent, Trung Thien Le, Eveline Fredrick and Koen Dewettinck UGent
- organization
- year
- 2011
- 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
- 2016-12-19 15:37:20
@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 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.