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Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts

Frédéric Depypere UGent, Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2003) FOOD HYDROCOLLOIDS. 17(3). p.311-320
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
dynamic rheology, mixture design, uniaxial compression, milk dessert, kappa-carrageenan, starch, KAPPA-CARRAGEENAN, STARCH, GELS, GELATION
journal title
FOOD HYDROCOLLOIDS
Food Hydrocolloids
volume
17
issue
3
pages
311 - 320
Web of Science type
Article
Web of Science id
000183029500012
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.727 (2003)
JCR rank
10/94 (2003)
JCR quartile
1 (2003)
ISSN
0268-005X
DOI
10.1016/S0268-005X(02)00092-9
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
208191
handle
http://hdl.handle.net/1854/LU-208191
date created
2008-01-11 10:41:00
date last changed
2013-04-12 14:24:47
@article{208191,
  author       = {Depypere, Fr{\'e}d{\'e}ric and Verbeken, Dirk and Thas, Olivier and Dewettinck, Koen},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {dynamic rheology,mixture design,uniaxial compression,milk dessert,kappa-carrageenan,starch,KAPPA-CARRAGEENAN,STARCH,GELS,GELATION},
  language     = {eng},
  number       = {3},
  pages        = {311--320},
  title        = {Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts},
  url          = {http://dx.doi.org/10.1016/S0268-005X(02)00092-9},
  volume       = {17},
  year         = {2003},
}

Chicago
Depypere, Frédéric, Dirk Verbeken, Olivier Thas, and Koen Dewettinck. 2003. “Mixture Design Approach on the Dynamic Rheological and Uniaxial Compression Behaviour of Milk Desserts.” Food Hydrocolloids 17 (3): 311–320.
APA
Depypere, F., Verbeken, D., Thas, O., & Dewettinck, K. (2003). Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. FOOD HYDROCOLLOIDS, 17(3), 311–320.
Vancouver
1.
Depypere F, Verbeken D, Thas O, Dewettinck K. Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. FOOD HYDROCOLLOIDS. 2003;17(3):311–20.
MLA
Depypere, Frédéric, Dirk Verbeken, Olivier Thas, et al. “Mixture Design Approach on the Dynamic Rheological and Uniaxial Compression Behaviour of Milk Desserts.” FOOD HYDROCOLLOIDS 17.3 (2003): 311–320. Print.