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Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent

Stefanie Verstringe (UGent) , Kim Moens (UGent) , Nathalie De Clercq (UGent) and Koen Dewettinck (UGent)
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Synchrotron radiation X-ray diffraction, Microstructure, Crystallization, Cryo-SEM, Monoacylglycerol, Differential scanning calorimetry, PHASE-BEHAVIOR, GEL PHASE, PALM OIL, MONOGLYCERIDE, STABILITY, MECHANISM, NETWORKS, SYSTEMS, RHEOLOGICAL PROPERTIES, LIQUID-CRYSTALLINE

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Chicago
Verstringe, Stefanie, Kim Moens, Nathalie De Clercq, and Koen Dewettinck. 2015. “Crystallization Behavior of Monoacylglycerols in a Hydrophobic and a Hydrophilic Solvent.” Food Research International 67: 25–34.
APA
Verstringe, S., Moens, K., De Clercq, N., & Dewettinck, K. (2015). Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent. FOOD RESEARCH INTERNATIONAL, 67, 25–34.
Vancouver
1.
Verstringe S, Moens K, De Clercq N, Dewettinck K. Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent. FOOD RESEARCH INTERNATIONAL. 2015;67:25–34.
MLA
Verstringe, Stefanie, Kim Moens, Nathalie De Clercq, et al. “Crystallization Behavior of Monoacylglycerols in a Hydrophobic and a Hydrophilic Solvent.” FOOD RESEARCH INTERNATIONAL 67 (2015): 25–34. Print.
@article{5807908,
  author       = {Verstringe, Stefanie and Moens, Kim and De Clercq, Nathalie and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {Synchrotron radiation X-ray diffraction,Microstructure,Crystallization,Cryo-SEM,Monoacylglycerol,Differential scanning calorimetry,PHASE-BEHAVIOR,GEL PHASE,PALM OIL,MONOGLYCERIDE,STABILITY,MECHANISM,NETWORKS,SYSTEMS,RHEOLOGICAL PROPERTIES,LIQUID-CRYSTALLINE},
  language     = {eng},
  pages        = {25--34},
  title        = {Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.10.027},
  volume       = {67},
  year         = {2015},
}

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