Ghent University Academic Bibliography

Advanced

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

Thi Thanh Que Phan, Kim Moens UGent, Thien Trung Le, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2014) INTERNATIONAL DAIRY JOURNAL. 39(1). p.16-23
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
WHEY-PROTEIN CONCENTRATE, EMULSIONS, PHYSICAL-PROPERTIES, PARTIAL COALESCENCE, POLAR LIPIDS
journal title
INTERNATIONAL DAIRY JOURNAL
Int. Dairy J.
volume
39
issue
1
pages
16 - 23
Web of Science type
Article
Web of Science id
000340932000003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.008 (2014)
JCR rank
32/123 (2014)
JCR quartile
2 (2014)
ISSN
0958-6946
DOI
10.1016/j.idairyj.2014.05.003
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
4420112
handle
http://hdl.handle.net/1854/LU-4420112
date created
2014-06-17 09:19:45
date last changed
2016-12-19 15:46:55
@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},
}

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.