
Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material
- Author
- Thi Thanh Que Phan (UGent) , Md Asaduzzaman Asaduzzaman (UGent) , Trung Thien Le (UGent) , Eveline Fredrick and Koen Dewettinck (UGent)
- Organization
- Keywords
- emulsion, milk fat globule membrane, homogenization pressure
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Effects of processing conditions on physicochemical characteristics of emulsions stabilized with milk fat globule membrane material.pdf
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-2009896
- MLA
- Phan, Thi Thanh Que, 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.
- 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. In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. Can Tho, Vietnam.
- 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. In: 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}}, }