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Composition and emulsifying properties of a milk fat globule membrane enriched material

(2013) INTERNATIONAL DAIRY JOURNAL. 29(2). p.99-106
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PROTEIN-CONCENTRATE, SODIUM CASEINATE, EMULSIONS, WHEY BUTTERMILK, MICROFILTRATION, PRESSURE, MICROSTRUCTURE, HOMOGENIZATION, SURFACTANTS, FORMULATION

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Citation

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MLA
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, et al. “Composition and Emulsifying Properties of a Milk Fat Globule Membrane Enriched Material.” INTERNATIONAL DAIRY JOURNAL 29.2 (2013): 99–106. Print.
APA
Phan, Thi Thanh Que, Asaduzzaman, M. A., Le, T. T., Fredrick, E., Van Der Meeren, P., & Dewettinck, K. (2013). Composition and emulsifying properties of a milk fat globule membrane enriched material. INTERNATIONAL DAIRY JOURNAL, 29(2), 99–106.
Chicago author-date
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, Eveline Fredrick, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Composition and Emulsifying Properties of a Milk Fat Globule Membrane Enriched Material.” International Dairy Journal 29 (2): 99–106.
Chicago author-date (all authors)
Phan, Thi Thanh Que, Md Asaduzzaman Asaduzzaman, Trung Thien Le, Eveline Fredrick, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Composition and Emulsifying Properties of a Milk Fat Globule Membrane Enriched Material.” International Dairy Journal 29 (2): 99–106.
Vancouver
1.
Phan TTQ, Asaduzzaman MA, Le TT, Fredrick E, Van Der Meeren P, Dewettinck K. Composition and emulsifying properties of a milk fat globule membrane enriched material. INTERNATIONAL DAIRY JOURNAL. 2013;29(2):99–106.
IEEE
[1]
T. T. Q. Phan, M. A. Asaduzzaman, T. T. Le, E. Fredrick, P. Van Der Meeren, and K. Dewettinck, “Composition and emulsifying properties of a milk fat globule membrane enriched material,” INTERNATIONAL DAIRY JOURNAL, vol. 29, no. 2, pp. 99–106, 2013.
@article{3220234,
  author       = {Phan, Thi Thanh Que and Asaduzzaman, Md Asaduzzaman and Le, Trung Thien and Fredrick, Eveline and Van der Meeren, Paul and Dewettinck, Koen},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keywords     = {PROTEIN-CONCENTRATE,SODIUM CASEINATE,EMULSIONS,WHEY BUTTERMILK,MICROFILTRATION,PRESSURE,MICROSTRUCTURE,HOMOGENIZATION,SURFACTANTS,FORMULATION},
  language     = {eng},
  number       = {2},
  pages        = {99--106},
  title        = {Composition and emulsifying properties of a milk fat globule membrane enriched material},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2012.10.014},
  volume       = {29},
  year         = {2013},
}

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