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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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Chicago
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.
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.
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.
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.
@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},
  keyword      = {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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