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Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization

(2013) FOOD RESEARCH INTERNATIONAL. 51(2). p.892-898
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Keywords
Fat crystallization, Recombined cream, Monoacylglycerols, Milk fat, Chain crystallization, Interfacial tension, IN-WATER EMULSION, PALM MID-FRACTION, PARTIAL GLYCERIDES, TRILAURIN CRYSTALLIZATION, PARTIAL COALESCENCE, OIL, BEHAVIOR, MONOGLYCERIDES, ADDITIVES, DESTABILIZATION

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Citation

Please use this url to cite or link to this publication:

MLA
Fredrick, Eveline, Kim Moens, Bart Heyman, et al. “Monoacylglycerols in Dairy Recombined Cream, I: The Effect on Milk Fat Crystallization.” FOOD RESEARCH INTERNATIONAL 51.2 (2013): 892–898. Print.
APA
Fredrick, E., Moens, K., Heyman, B., Fischer, S., Van Der Meeren, P., & Dewettinck, K. (2013). Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization. FOOD RESEARCH INTERNATIONAL, 51(2), 892–898.
Chicago author-date
Fredrick, Eveline, Kim Moens, Bart Heyman, Sabine Fischer, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Monoacylglycerols in Dairy Recombined Cream, I: The Effect on Milk Fat Crystallization.” Food Research International 51 (2): 892–898.
Chicago author-date (all authors)
Fredrick, Eveline, Kim Moens, Bart Heyman, Sabine Fischer, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Monoacylglycerols in Dairy Recombined Cream, I: The Effect on Milk Fat Crystallization.” Food Research International 51 (2): 892–898.
Vancouver
1.
Fredrick E, Moens K, Heyman B, Fischer S, Van Der Meeren P, Dewettinck K. Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization. FOOD RESEARCH INTERNATIONAL. 2013;51(2):892–8.
IEEE
[1]
E. Fredrick, K. Moens, B. Heyman, S. Fischer, P. Van Der Meeren, and K. Dewettinck, “Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization,” FOOD RESEARCH INTERNATIONAL, vol. 51, no. 2, pp. 892–898, 2013.
@article{3210557,
  author       = {Fredrick, Eveline and Moens, Kim and Heyman, Bart and Fischer, Sabine and Van der Meeren, Paul and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Fat crystallization,Recombined cream,Monoacylglycerols,Milk fat,Chain crystallization,Interfacial tension,IN-WATER EMULSION,PALM MID-FRACTION,PARTIAL GLYCERIDES,TRILAURIN CRYSTALLIZATION,PARTIAL COALESCENCE,OIL,BEHAVIOR,MONOGLYCERIDES,ADDITIVES,DESTABILIZATION},
  language     = {eng},
  number       = {2},
  pages        = {892--898},
  title        = {Monoacylglycerols in dairy recombined cream, I: the effect on milk fat crystallization},
  url          = {http://dx.doi.org/10.1016/j.foodres.2013.02.007},
  volume       = {51},
  year         = {2013},
}

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