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Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties

(2013) FOOD RESEARCH INTERNATIONAL. 51(2). p.936-945
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Keywords
Monoacylglycerols, Recombined cream, Protein displacement, Interfacial rheology, Confocal scanning laser microscopy, IN-WATER EMULSIONS, MIXED FILMS SPREAD, SODIUM CASEINATE, ICE-CREAM, RHEOLOGICAL PROPERTIES, FAT DESTABILIZATION, HEAT-TREATMENT, PALM OIL, CRYSTALLIZATION, MONOGLYCERIDE

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Citation

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MLA
Fredrick, Eveline, Bart Heyman, Kim Moens, et al. “Monoacylglycerols in Dairy Recombined Cream, II: The Effect on Partial Coalescence and Whipping Properties.” FOOD RESEARCH INTERNATIONAL 51.2 (2013): 936–945. Print.
APA
Fredrick, E., Heyman, B., Moens, K., Fischer, S., Verwijlen, T., Moldenaers, P., Van Der Meeren, P., et al. (2013). Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties. FOOD RESEARCH INTERNATIONAL, 51(2), 936–945.
Chicago author-date
Fredrick, Eveline, Bart Heyman, Kim Moens, Sabine Fischer, Tom Verwijlen, Paula Moldenaers, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Monoacylglycerols in Dairy Recombined Cream, II: The Effect on Partial Coalescence and Whipping Properties.” Food Research International 51 (2): 936–945.
Chicago author-date (all authors)
Fredrick, Eveline, Bart Heyman, Kim Moens, Sabine Fischer, Tom Verwijlen, Paula Moldenaers, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Monoacylglycerols in Dairy Recombined Cream, II: The Effect on Partial Coalescence and Whipping Properties.” Food Research International 51 (2): 936–945.
Vancouver
1.
Fredrick E, Heyman B, Moens K, Fischer S, Verwijlen T, Moldenaers P, et al. Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties. FOOD RESEARCH INTERNATIONAL. 2013;51(2):936–45.
IEEE
[1]
E. Fredrick et al., “Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties,” FOOD RESEARCH INTERNATIONAL, vol. 51, no. 2, pp. 936–945, 2013.
@article{3210562,
  author       = {Fredrick, Eveline and Heyman, Bart and Moens, Kim and Fischer, Sabine and Verwijlen, Tom and Moldenaers, Paula and Van der Meeren, Paul and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Monoacylglycerols,Recombined cream,Protein displacement,Interfacial rheology,Confocal scanning laser microscopy,IN-WATER EMULSIONS,MIXED FILMS SPREAD,SODIUM CASEINATE,ICE-CREAM,RHEOLOGICAL PROPERTIES,FAT DESTABILIZATION,HEAT-TREATMENT,PALM OIL,CRYSTALLIZATION,MONOGLYCERIDE},
  language     = {eng},
  number       = {2},
  pages        = {936--945},
  title        = {Monoacylglycerols in dairy recombined cream, II: the effect on partial coalescence and whipping properties},
  url          = {http://dx.doi.org/10.1016/j.foodres.2013.02.006},
  volume       = {51},
  year         = {2013},
}

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