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Textural properties of gelled dairy desserts containing κ-carrageenan and starch

Dirk Verbeken, Olivier Thas UGent and Koen Dewettinck UGent (2004) FOOD HYDROCOLLOIDS. 18(5). p.817-823
Please use this url to cite or link to this publication:
author
organization
alternative title
Textural properties of gelled dairy desserts containing kappa-carrageenan and starch
year
type
journalArticle (original)
publication status
published
subject
keyword
kappa-carrageenan, mixture design, starch, skim milk powder, oscillation measurements, penetration tests, WHEY-PROTEIN, RHEOLOGICAL PROPERTIES, MILK, BEHAVIOR, GELS, MICROSTRUCTURE, MIXTURES, GELATION, GRANULE, WATER
journal title
FOOD HYDROCOLLOIDS
Food Hydrocolloids
volume
18
issue
5
pages
817 - 823
Web of Science type
Article
Web of Science id
000222666200012
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.864 (2004)
JCR rank
11/93 (2004)
JCR quartile
1 (2004)
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2003.12.007
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
303834
handle
http://hdl.handle.net/1854/LU-303834
date created
2005-05-06 09:52:00
date last changed
2013-04-12 14:19:54
@article{303834,
  author       = {Verbeken, Dirk and Thas, Olivier and Dewettinck, Koen},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {kappa-carrageenan,mixture design,starch,skim milk powder,oscillation measurements,penetration tests,WHEY-PROTEIN,RHEOLOGICAL PROPERTIES,MILK,BEHAVIOR,GELS,MICROSTRUCTURE,MIXTURES,GELATION,GRANULE,WATER},
  language     = {eng},
  number       = {5},
  pages        = {817--823},
  title        = {Textural properties of gelled dairy desserts containing \ensuremath{\kappa}-carrageenan and starch},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2003.12.007},
  volume       = {18},
  year         = {2004},
}

Chicago
Verbeken, Dirk, Olivier Thas, and Koen Dewettinck. 2004. “Textural Properties of Gelled Dairy Desserts Containing Κ-carrageenan and Starch.” Food Hydrocolloids 18 (5): 817–823.
APA
Verbeken, D., Thas, O., & Dewettinck, K. (2004). Textural properties of gelled dairy desserts containing κ-carrageenan and starch. FOOD HYDROCOLLOIDS, 18(5), 817–823.
Vancouver
1.
Verbeken D, Thas O, Dewettinck K. Textural properties of gelled dairy desserts containing κ-carrageenan and starch. FOOD HYDROCOLLOIDS. 2004;18(5):817–23.
MLA
Verbeken, Dirk, Olivier Thas, and Koen Dewettinck. “Textural Properties of Gelled Dairy Desserts Containing Κ-carrageenan and Starch.” FOOD HYDROCOLLOIDS 18.5 (2004): 817–823. Print.