A comparison of composition and emulsifying properties of milk fat globule membrane enriched material
(2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings.
Please use this url to cite or link to this publication:
http://hdl.handle.net/1854/LU-2010000
- author
- Thi Thanh Que Phan UGent, Md Asaduzzaman Asaduzzaman UGent, Trung Thien Le UGent, Eveline Fredrick UGent and Koen Dewettinck UGent
- organization
- year
- 2011
- type
- conference
- publication status
- published
- subject
- keyword
- buttermilk, emulsion, milk fat globule membrane (MFGM), emulsifying properties
- in
- Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Proceedings
- pages
- 10 pages
- 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
- C1
- copyright statement
- I have transferred the copyright for this publication to the publisher
- id
- 2010000
- handle
- http://hdl.handle.net/1854/LU-2010000
- date created
- 2012-01-31 15:20:41
- date last changed
- 2012-02-07 10:59:32
@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},
keyword = {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},
}
- Chicago
- Phan, Thi Thanh Qué, 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.
- APA
- Phan, T. T. Q., 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.
- 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.
- MLA
- Phan, Thi Thanh Qué, 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.