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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

(2014) INTERNATIONAL DAIRY JOURNAL. 39(1). p.16-23
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WHEY-PROTEIN CONCENTRATE, EMULSIONS, PHYSICAL-PROPERTIES, PARTIAL COALESCENCE, POLAR LIPIDS

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Chicago
Phan, Thi Thanh Que, Kim Moens, Thien Trung Le, Paul Van Der Meeren, and Koen Dewettinck. 2014. “Potential of Milk Fat Globule Membrane Enriched Materials to Improve the Whipping Properties of Recombined Cream.” International Dairy Journal 39 (1): 16–23.
APA
Phan, Thi Thanh Que, Moens, K., Le, T. T., Van Der Meeren, P., & Dewettinck, K. (2014). Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream. INTERNATIONAL DAIRY JOURNAL, 39(1), 16–23.
Vancouver
1.
Phan TTQ, Moens K, Le TT, Van Der Meeren P, Dewettinck K. Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream. INTERNATIONAL DAIRY JOURNAL. 2014;39(1):16–23.
MLA
Phan, Thi Thanh Que, Kim Moens, Thien Trung Le, et al. “Potential of Milk Fat Globule Membrane Enriched Materials to Improve the Whipping Properties of Recombined Cream.” INTERNATIONAL DAIRY JOURNAL 39.1 (2014): 16–23. Print.
@article{4420112,
  author       = {Phan, Thi Thanh Que and Moens, Kim and Le, Thien Trung and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keyword      = {WHEY-PROTEIN CONCENTRATE,EMULSIONS,PHYSICAL-PROPERTIES,PARTIAL COALESCENCE,POLAR LIPIDS},
  language     = {eng},
  number       = {1},
  pages        = {16--23},
  title        = {Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2014.05.003},
  volume       = {39},
  year         = {2014},
}

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