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

Thi Thanh Que Phan, Md Asaduzzaman Asaduzzaman UGent, Trung Thien Le, Eveline Fredrick, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2013) INTERNATIONAL DAIRY JOURNAL. 29(2). p.99-106
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
PROTEIN-CONCENTRATE, SODIUM CASEINATE, EMULSIONS, WHEY BUTTERMILK, MICROFILTRATION, PRESSURE, MICROSTRUCTURE, HOMOGENIZATION, SURFACTANTS, FORMULATION
journal title
INTERNATIONAL DAIRY JOURNAL
Int. Dairy J.
volume
29
issue
2
pages
99 - 106
Web of Science type
Article
Web of Science id
000313705400007
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.297 (2013)
JCR rank
30/123 (2013)
JCR quartile
1 (2013)
ISSN
0958-6946
DOI
10.1016/j.idairyj.2012.10.014
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3220234
handle
http://hdl.handle.net/1854/LU-3220234
date created
2013-05-21 13:57:33
date last changed
2016-12-19 15:46:54
@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},
}

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.