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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 and Koen Dewettinck (UGent)
(2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
Author
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Keywords
emulsion, milk fat globule membrane, homogenization pressure

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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.
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.
Chicago author-date
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.
Chicago author-date (all authors)
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.
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.
IEEE
[1]
T. T. Q. Phan, M. A. Asaduzzaman, T. T. Le, E. Fredrick, and K. Dewettinck, “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, Can Tho, Vietnam, 2011.
@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}},
  keywords     = {{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}},
}