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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts

(2006) INTERNATIONAL DAIRY JOURNAL. 16(5). p.482-488
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dairy desserts, MICROSTRUCTURE, SWEETENERS, SEPARATION, MIXTURES, PRODUCTS, GELATION, SYSTEMS, BEHAVIOR, RHEOLOGICAL PROPERTIES, rheological properties, kappa-carrageenan, modified starch, GELS

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Citation

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

Chicago
Verbeken, Dirk, Kevin Bael, Olivier Thas, and Koen Dewettinck. 2006. “Interactions Between Κ-carrageenan, Milk Proteins and Modified Starch in Sterilized Dairy Desserts.” International Dairy Journal 16 (5): 482–488.
APA
Verbeken, Dirk, Bael, K., Thas, O., & Dewettinck, K. (2006). Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts. INTERNATIONAL DAIRY JOURNAL, 16(5), 482–488.
Vancouver
1.
Verbeken D, Bael K, Thas O, Dewettinck K. Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts. INTERNATIONAL DAIRY JOURNAL. 2006;16(5):482–8.
MLA
Verbeken, Dirk, Kevin Bael, Olivier Thas, et al. “Interactions Between Κ-carrageenan, Milk Proteins and Modified Starch in Sterilized Dairy Desserts.” INTERNATIONAL DAIRY JOURNAL 16.5 (2006): 482–488. Print.
@article{332211,
  author       = {Verbeken, Dirk and Bael, Kevin and Thas, Olivier and Dewettinck, Koen},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keyword      = {dairy desserts,MICROSTRUCTURE,SWEETENERS,SEPARATION,MIXTURES,PRODUCTS,GELATION,SYSTEMS,BEHAVIOR,RHEOLOGICAL PROPERTIES,rheological properties,kappa-carrageenan,modified starch,GELS},
  language     = {eng},
  number       = {5},
  pages        = {482--488},
  title        = {Interactions between \ensuremath{\kappa}-carrageenan, milk proteins and modified starch in sterilized dairy desserts},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2005.06.006},
  volume       = {16},
  year         = {2006},
}

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