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A comparison of composition and emulsifying properties of milk fat globule membrane enriched 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, Proceedings.
Author
Organization
Keywords
buttermilk, emulsion, milk fat globule membrane (MFGM), emulsifying properties

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MLA
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, et al. “A Comparison of Composition and Emulsifying Properties of Milk Fat Globule Membrane Enriched Material.” Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings. 2011. Print.
APA
Phan, Thi Thanh Que, Asaduzzaman, M. A., Le, T. T., Fredrick, E., & Dewettinck, K. (2011). A comparison of composition and emulsifying properties of milk fat globule membrane enriched material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings. 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. “A Comparison of Composition and Emulsifying Properties of Milk Fat Globule Membrane Enriched Material.” In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings.
Chicago author-date (all authors)
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, Eveline Fredrick, and Koen Dewettinck. 2011. “A Comparison of Composition and Emulsifying Properties of Milk Fat Globule Membrane Enriched Material.” In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings.
Vancouver
1.
Phan TTQ, Asaduzzaman MA, Le TT, Fredrick E, Dewettinck K. A comparison of composition and emulsifying properties of milk fat globule membrane enriched material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings. 2011.
IEEE
[1]
T. T. Q. Phan, M. A. Asaduzzaman, T. T. Le, E. Fredrick, and K. Dewettinck, “A comparison of composition and emulsifying properties of milk fat globule membrane enriched material,” in Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings, Can Tho, Vietnam, 2011.
@inproceedings{2010000,
  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, Proceedings}},
  keywords     = {{buttermilk,emulsion,milk fat globule membrane (MFGM),emulsifying properties}},
  language     = {{eng}},
  location     = {{Can Tho, Vietnam}},
  pages        = {{10}},
  title        = {{A comparison of composition and emulsifying properties of milk fat globule membrane enriched material}},
  year         = {{2011}},
}