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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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Keywords
WHEY-PROTEIN CONCENTRATE, EMULSIONS, PHYSICAL-PROPERTIES, PARTIAL COALESCENCE, POLAR LIPIDS

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MLA
Phan, Thi Thanh Que, et al. “Potential of Milk Fat Globule Membrane Enriched Materials to Improve the Whipping Properties of Recombined Cream.” INTERNATIONAL DAIRY JOURNAL, vol. 39, no. 1, 2014, pp. 16–23, doi:10.1016/j.idairyj.2014.05.003.
APA
Phan, T. T. Q., 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. https://doi.org/10.1016/j.idairyj.2014.05.003
Chicago author-date
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. https://doi.org/10.1016/j.idairyj.2014.05.003.
Chicago author-date (all authors)
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. doi:10.1016/j.idairyj.2014.05.003.
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.
IEEE
[1]
T. T. Q. Phan, K. Moens, T. T. Le, P. Van der Meeren, and K. Dewettinck, “Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream,” INTERNATIONAL DAIRY JOURNAL, vol. 39, no. 1, pp. 16–23, 2014.
@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}},
  keywords     = {{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://doi.org/10.1016/j.idairyj.2014.05.003}},
  volume       = {{39}},
  year         = {{2014}},
}

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